There are many versions of baked eggs. One of my favorite cookbooks containing all egg based recipes is Michel Roux ‘Eggs’
As much as I love a light quiche, this is a denser, eggy version of quiche if you don’t want to use as much cream (or you don’t have any on hand). I started with my pie crust in the morning. See below for crust recipe.
This is a tried and true savory crust recipe from cooking school and in the crust bible:
- 250g flour
- 1/2 tsp salt
- 125g butter
- 50ml (call it a gram) cold water
- 1 yolk
- Flour, salt, butter pulsed in cuisinart. Place in bowl or on counter.
- Add water and yolk. Lightly knead to bring ingredients together and form into a disc. Wrap in plastic and let it rest in the fridge for at least 30min.
- Roll out, place in pie dish, cover with parchment paper, fill with pie weights or garbanzo beans like I do.(If your fridge is bigger than my Euro under the counter you can put rolled out crust back in fridge for another 30 min or longer.
- Bake at 400° for 12 min
- Remove weights and paper, bake another 5-8 min.
The filling is on the collage. Except I forgot green pepper, zucchini, salt to taste and maybe a grate or 2 from a fresh nutmeg…. and since what I wanted to say is it took me as long to figure out how to do the collage as it did to make this quiche (including the crust making and resting, pre-baking, cooking the filling and cooking the quiche itself), I just thought I’d add it on here. Did I mention the app was free?
- Sauté your veggies, cool slighty, put in pre-baked pie crust.
- Mix eggs and whole milk and gently pour over sauteed veggies
- Place slices of chevre on top
- Bake at 400° for 30min.
And you can be completely creative with this….. Quiches are the perfect place to use your last scraps of things including veggies, meats, cheeses.
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