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We never thought we would get attached … after all they’re only chickens! We were wrong! And this spring we decided to add a few to the flock … but really because we were curious about the outcome of a cross between our very large rooster … of uncertain pedigree … and our Rhode Island red girls. Well, we have our preliminary answer as three of the eggs that hatched resulted in black chicks. Not at all what we would have expected. If any of you reading this are chicken “experts” then do please take a guess at the breed of our rooster!

The gourmet  breakfasts at our New Hope Bed and Breakfast are not yet legendary … although in our biased opinion they certainly have the credentials … not least due to the great tasting free-range, organic eggs. These chicks hatched just days ago should add to our supply in about 21 weeks! Come and try some … and relax at one of the best bed and breakfast inns in Bucks County !

Don’t even read this if you’re going to feel guilty! But for a guiltless, calorie- rich, ultimate quiche experience read on … you may never eat a “regular” quiche again! And if you want the experience without the labor, come stay at  The Inn at Bowman’s Hill in New Hope, Pennsylvania, regarded by many as the best Bed and Breakfast in Bucks County.

Our quiche has several variations … this one is the western quiche.

INGREDIENT LIST

2 bell peppers

1 large onion

3/4 lb mushrooms

3/4 lb aged English cheddar cheese

3 eggs (straight from the chicken is best!)

1 tomato

1/4 lb Canadian ham   

1 tablespoon mayonaisse

butter

parsley flakes, black pepper

1 frozen deep dish pie crust

METHOD

Dice the peppers, onion, mushrooms, tomato and ham. Mix the diced pepper and onion, add  pepper and stir fry with small amount of butter for 8 to 10 minutes. Dice the mushrooms and microwave on high for 2 to 4 minutes, drain the water and add to the stir fry (for the last 5 minutes or so).  Grate the cheese into a bowl … add the stir fried veggie  mix to the cheese.  Add the mayonaisse, two whole eggs, one egg yolk, the diced ham and a tablespoon of parsley flakes. Stir well. Now add the diced  tomato and fold lightly. Spoon into the pie crust and smooth. Decorate with bell pepper strips. Place in lower oven at 380 for 20 to 25 minutes. Move to the upper oven for a further 15 minutes or until brown.

Allow to cool before cutting and serving …

2 eggs (serves 1)

vegetable oil

pepper & salt

optional fillings include:

diced  sharp cheddar cheese,

sliced grape tomatoes,

sliced mushrooms

Add 1/8” vegetable oil to an 8” non-stick pan on low heat. Separate the egg white from the yolks. Beat the egg white until firm but not overly stiff. This is the important step. Add the egg white to the pan. The mixture should be just stiff enough to still “flow”. Add pepper and salt to taste. Allow to fry for 2 to 3 minutes on low heat until light brown. Lightly fold in the egg yolks over the surface of the white. Add optional fillings in a strip down the center. Carefully fold the omelet in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat. Serve immediately. The soufflé omelet should be ½” to 1 ½” thick with a soft center and a crispy outside.