I can not believe it’s taken me this long to make quiche. What’s wrong with me? I have three hens in my backyard, and we are almost always getting three eggs a day.
So, this week, I got it together and finally tried quiche. I loved it.
I started with eggs from the backyard (about as local as you can get.) I added in cream from Bow, cheese from Seattle, leeks from Mount Vernon and mushrooms from Granite Falls. The ham I have written about before, so I’ll hold off on praising it yet again.
The crust I made with flour milled in Fairhaven and olive oil from, well, most likely Italy. Not quite local. However, I did learn that you can get olive oil from Oregon. Not sure if there is a source any closer than that. I’ll be picking some up the next down I’m down there.
I used this recipe for the crust, and it was as simple as can be. It was also delicious.
For the quiche, I as usual looked at recipes, and then used them all as suggestions. I ended up using four eggs and a little under two cups of half and half. To this I added the ham. Then I stirred in the leeks and mushrooms that I had cooked in a bit of butter (from Bow. Again.) It turns out this was my one mistake. The leeks and mushrooms held onto a too much butter, and I should have drained them well before stirring them into the quiche mixture.
I popped it all in the oven for about 45 minutes.
The quiche tasted great, and was even better for breakfast the next day.
(I have a photo off the quiche, but you’re going to have to use your imagination. It looks nothing like something you would want to eat. Thankfully, looks are deceiving.)
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