The Incredible, Envious Egg

WholeFoods has installed an exotic egg bar at the Bowrey location. I’m obsessed with the ostrich eggs. They are beautiful orbs that unfortunately sell for $39.99. They look like they would hold about a ½ dozen regular eggs. I want to buy one and turn it into a beautiful chocolate mousse, served in the shell. I can’t justify the expense, so I used my own half a dozen eggs ($2.00) and made a quiche out of the leftover broccoli gratin.

Broccoli and Bacon Quiche

Crust:
1 ½ cups flour
1 stick of butter, slightly cooler than room temperature
1 teaspoon salt
3 teaspoons sugar
¼ cup water

2 cups broccoli florets, cooked
1 pound bacon, chopped
1/2 pound shredded cheddar
6 eggs
½ cup cream
2 teaspoons Herbes de Provence
salt and pepper

Mix the flour, butter, salt and sugar in a mental bowl with a fork. Mash in the butter until it forms course meal. Gradually add in the water, you may not need all of it. Mix the dough together till it forms a ball. Divide the mixture in half, save one half for another project. Roll out the other half of the dough and place it in a pie pan. Crimp the edges and trim any excess.

Cook the bacon in a pan until crisp, drain and discard the fat. Pre heat the over to 350 degrees. Fill the pastry with a layer of broccoli, then a layer of bacon and top it with the cheese. Beat the eggs, cream herbs and salt and pepper in a bowl. Slowly pour it over the quiche. The eggs should come to the top of the cheese, but not over flow. If necessary, beat another egg with more cream, or milk, the herbs and salt and pepper and pour into the quiche.

Bake the quiche, uncovered for 1 hour until the top is golden brown.

The Most Important Meal of the Day

I’ve always loved quiche. It’s the perfect breakfast, brunch, lunch, dinner or late night snack. You can practically make anything into a quiche: salmon and asparagus, mushrooms and goat cheese, sausage and peppers.

Spinach and Bacon Quiche

¾ cup flour
½ stick butter
½ teaspoon salt
1/8 cold water
1/2 package bacon, I prefer the thick slab kind
frozen spinach, drained
shredded cheddar cheese
9 eggs
½ cup milk
salt
pepper

Mix the flour, butter and salt in a metal mixing bowl until the butter is 100% incorporated and the mixture resembles course meal. Slowly add in the water, a little bit at a time and pull the dough tougher, being careful that it isn’t too wet. Roll it out so that it fills a 10-inch pie pan. Preheat the oven to 375 degrees.

Cut the bacon into chunks and cook in a pan on medium, till crispy and brown. Drain on a paper towel. Layer the pastry first with the spinach, then the bacon and then the cheese.

In a mixing bowl, beat the eggs, milk and salt and pepper till it is smooth. Pour the eggs, gently, over the filling. It should be just at the top of the filling.

Bake the quiche for 1 to 1.5 hours until it is golden brown and puffed up. Let it cool on a rack and serve warm or at room temperature.