I have a friend at work who has chickens. This is something I aspire to have because seriously, what’s better than fresh eggs?! Well she was nice enough to give me a dozen eggs a few weeks ago and I wanted to make something to spotlight the eggs so I decided to make a quiche.
Well the biffle has a fabulous quiche recipe that we made a few times when I was living in New York and so I sent her a message asking for that recipe. Of course it’s a recipe that lives in her head, like the best recipes so she wrote out the best she could and sent it back to me.
Hers was a basic recipe that you could add whatever you wished to it. I decided to make it a smoked salmon quiche. So I headed to my local grocery store, New Seasons, which if you live in the Portland area, should be a regular shopping place for you, and picked up all the necessary ingredients.
Ahhh cheese, glorious cheese. I did a mixture of emmentaler swiss and gruyere cheese, heavy on the swiss with an accent of gruyere.
Then I separated the eggs.
I used the try and true mechanism of my fingers lots of fun!
Then I added heavy cream and cheese in with the yolks.
Beat the egg whites to a froth.
I cheated here because I’ve never made a pie crust so I bought a pre-made one. But I layered the salmon on top of the crust. I then mixed the egg whites with the creamy, cheesy yumminess.
Ready to go into the oven!
So here are the basic instructions from the biffle:
separate 5-6 eggs. Mix cheese, egg yolks, salt, pepper, the veggies together. You’re going to need to put in heavy cream (1-2 cups) – it’s hard to know how much, I just judge my consistency which needs to be loose but not watery. You beat the egg whites until they are fluffy, then fold them into the other mixture until it’s blended. Then dump it in the shells (I used pre-made), and bake for 45 min or so at 350 degrees. I always check after a half hour, sometimes they go fast.
Sorry, this is a recipe in my head, so it’s hard to write it out! If you put in meat, I recommend putting a thin layer of mixture, then laying in the meat, then putting more mixture on top. Most recipes says to put it on the bottom but it can burn or make the crust soggy there.
Separating the eggs, in my opinion, really does make a difference and is worth it.”
Do you have a favorite egg recipe that you want to share? I’m looking for good ones!