I was watching one of the Food Network's shows.... I think it was "Unwrapped." They did a thing on eggs. The history behind them, and a bunch of their many uses..... So it inspired me to make
this week's theme.......
(((((( big GONG noise )))))) .....
Like from Iron Chef .......
The Incredible Edible Organic Egg.......
Organic eggs not only look and taste soooo much better...I just feel better eating them knowing that the fowl laying them are being treated in a much more humaine manner. They are fed correctly, and are allowed to roam about at will.
From sweet to savory. It is one of the most versatile of foods........
I'll start off with a savory dish .......
Quiche.....
Here is a recipe for a basic classic Quiche Lorraine....But you can put just about a
ny of your favorite veggies, meats, seafood, and cheeses inside.Quiche Lorraine
6 Slices bacon
1 C shredded Gruyere cheese
1/4 C onion small dice
1/4 tsp. nutmeg
4 eggs
1 C light cream
1/2 tsp. salt
1/2 tsp. black pepper
1 dash Tabasco
9 inch pie shell
Poke a few fork holes on the bottom of the pie shell and Pre-bake for 10 min at 350. Then set aside till the rest of ingrediants are ready to go in.
Cook bacon until it is almost crisp. Pat excess grease with paper towel, and dice. Add the bacon, Gruyere, and onion to shell. Beat eggs lightly, blend in cream, and add nutmeg. Season with salt, pepper and tabasco. Pour into pie shell. Bake in a 350 degrees oven for about 30 minutes. To test shake the pan gently to see if the custard is firm or slide a knife into the center. If it comes out clean the quiche is done. I like my quiche at room temp. but can be served hot or cold.
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