What Did Laura Raposa Make With the Eggs She Hates?

Quiche!

I was reminded this morning while surrounded by egg cartons during my Easter baking that I promised to report the results of what I whipped up for dinner last week.

You may remember I used Joanne Chang’s build-your-own quiche recipe in the April/May issue of Fine Cooking. The crust – a pate brisee – was flaky and light, but it held the filling together quite well.

For the filling, I used the requisite 8 eggs as well as cooked and crumbled Irish bacon, sautéed leeks, fresh thyme and grated Irish cheddar.

My husband made his way through half of the quiche for dinner that I served with a simply dressed arugula salad. Despite my ovophobia, I did eat a small wedge and thought it was eggcellent!  (Feel free to add your applause here.) Of course, how can you go wrong with a buttery crust and a lot of cheese???

However, I feel the need to warn you that the fabulous crust alone – from mixing the ingredients, blind baking, and cooling it before adding the filling — takes more than 3 hours. No joke.

Next time, I will prepare the crust in advance and keep it in the fridge until it’s ready to be blind-baked. Then proceed with the recipe 2 hours before dinnertime. Any less time would be a scramble…

#eggs, #phobia, #FineCooking, #quiche, #JoanneChang, #foodconfessions, #LauraRaposa

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