Versatile eggs work for any meal and at any time of the day

BEING ABLE TO BUY fresh eggs from a farm is a privilege for anyone willing to make the effort. Drive on a country road and watch for handmade signs that say Fresh Eggs for Sale, No Sunday Sale. I have been doing this for years and would not consider buying eggs at the grocery store – some of those eggs looking more like they came from a factory instead of real chickens.

I am partial to brown eggs, although I can’t really give you a real reason for that. The shell is thicker, the yolk a nice orange colour and more plump, and they look nicer than white eggs. So that’s why. They are more appealing to the eye.

I love eggs. It does not matter how they are cooked. I eat them for breakfast, lunch and, sometimes, dinner. What is a cook to do? After cooking all day, nothing whets my appetite so I have two brown eggs over easy on toast. Perfection.

Shred potatoes and immediately rinse with cold water to get rid of the starch. Set in a colander to drain, and squeeze out any excess liquid.

Mix potatoes, salt and oil.

Press potato mixture into a greased 9” pie plate – on the bottom and well up the sides. It will slip down the sides a bit while baking, so cover the entire plate generously.

Bake at 425º F for 15 minutes. Check it halfway through baking and if the potato mixture is slipping down the sides, push it back up with a spoon.

Mix milk, eggs, cornstarch, mayonnaise, salt and pepper. Beat well.

In the bottom of the hot potato crust, layer onion, ham, herbs and cheese.

Pour egg mixture over the ham and cheese.

Bake at 350º F for 30-40 minutes or until centre of quiche is set.

Remove from oven and let sit 10 minutes before serving. Serves 6 people.