#EggWeek recipe: quiche

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Quiche is a very versatile dish, and one that is really quite simple to make. All you need is a basic crust, good quality eggs, some milk or cream, and your favourite fillings. There are so many variations using meat, cheese, seafood, or vegetables. We like to change up the recipe seasonally, based on what we have on hand or discover at the grocery store. In fact, quiche can be a great way to clean out the fridge and use up bits of cheese and veg.

Basic Quiche
For a quick option, start with store-bought pie crust to help save time.

1 store-bought pre-baked 9″ deep dish pie shell
Your favourite filling ingredients (see notes below)
4 Yorkshire Valley Farms organic eggs
1 1/2 cups (375 mL) cream you can use light cream or (5%) or half-and-half (10%)

Filling
How much you need depends on your specific ingredient choices, but here are some suggestions…

Cheese and herb quiche: If you have nothing but some cheese and fresh herbs, you can still make a great quiche. Take 1 cup shredded melty cheese like Swiss or Gruyère and add a few teaspoons each of fresh herbs like basil, chives, thyme, maybe some savory. A pinch of nutmeg helps to elevate the flavours. Season with salt and pepper.

Mushroom quiche: 1 1/2 cups mixed sliced mushrooms, 1 cup shredded cheese such as Gruyère, 2 tsp each fresh herbs like chives and thyme. Season with salt and pepper.

Bacon and onion quiche: 4 slices cooked bacon crumbled into pieces, 1/2 cup caramelized onions, 1 cup shredded Swiss cheese, 3 tsp fresh basil. Season with salt and pepper.

Preparation
Preheat oven to 350°F (180°C). Check the preparation instructions on the pie crust and follow directions to pre-bake.

Spread your filling ingredients around the bottom of the pre-baked pie shell, distributing evenly. In a mixing bowl, whisk the cream and eggs until combined. Season egg mixture with salt and pepper, then pour egg over filling to fill pie shell and cover your ingredients.

Place quiche in oven and bake until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand 10+ minutes before serving. You can make quiche ahead and serve warm or at room temperature. Cooked quiche can be refrigerated for up to 3 days.

If you’d like to try making your own crust, the folks at Epicurious offer a basic crust recipe as part of their mushroom shallot quiche.

 

Recipe: stracciatella (egg drop soup)

This is our take on stracciatella alla romana, an Italian egg drop soup that is wonderfully comforting on a cold winter day. It is easy to make and requires only a few ingredients. Here in the YVF Kitchen, we like to serve our stracciatella in mugs, alongside some crusty bread, for a quick lunch.

Our version of this soup is Inspired by the cookbook ‘How to boil an egg’ from Rose Bakery, a beautiful collection of recipes that celebrate of the humble, versatile egg.

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Stracciatella (egg drop soup)
670mL Yorkshire Valley Farms organic chicken stock
2 Yorkshire Valley Farms organic eggs, beaten
1/4 cup ground almonds (substitute almond meal or semolina flour…in a pinch you can leave this out all together, but it adds nice texture to the eggs)
1/3 cup finely grated Parmesan cheese
pinch nutmeg
1/4 cup chopped fresh parsley, loosely packed
salt and pepper to taste
Optional: 2 cups of shredded greens such as spinach or arugula

Transfer the Yorkshire Valley Farms organic chicken stock to a medium-sized pot. Heat the stock to a boil and then reduce to a gentle simmer.

While the stock is heating, gently beat the eggs. Add the ground almonds, Parmesan cheese and nutmeg. Mix to combine.

When the stock is at a gentle simmer, add the parsley, then add the egg mixture and swirl around the pot. If using shredded greens, add now and stir to combine.

Remove pot from the stove. Ladle soup into mugs or bowls. Sprinkle with extra parsley and Parmesan if desired. Serve alongside your favourite salad or a warm baguette.

Makes 4 small servings or 2 large.