WholeFoods has installed an exotic egg bar at the Bowrey location. I’m obsessed with the ostrich eggs. They are beautiful orbs that unfortunately sell for $39.99. They look like they would hold about a ½ dozen regular eggs. I want to buy one and turn it into a beautiful chocolate mousse, served in the shell. I can’t justify the expense, so I used my own half a dozen eggs ($2.00) and made a quiche out of the leftover broccoli gratin.
Broccoli and Bacon Quiche
1 ½ cups flour
1 stick of butter, slightly cooler than room temperature
1 teaspoon salt
3 teaspoons sugar
¼ cup water
2 cups broccoli florets, cooked
1 pound bacon, chopped
1/2 pound shredded cheddar
½ cup cream
2 teaspoons Herbes de Provence
salt and pepper
Mix the flour, butter, salt and sugar in a mental bowl with a fork. Mash in the butter until it forms course meal. Gradually add in the water, you may not need all of it. Mix the dough together till it forms a ball. Divide the mixture in half, save one half for another project. Roll out the other half of the dough and place it in a pie pan. Crimp the edges and trim any excess.
Cook the bacon in a pan until crisp, drain and discard the fat. Pre heat the over to 350 degrees. Fill the pastry with a layer of broccoli, then a layer of bacon and top it with the cheese. Beat the eggs, cream herbs and salt and pepper in a bowl. Slowly pour it over the quiche. The eggs should come to the top of the cheese, but not over flow. If necessary, beat another egg with more cream, or milk, the herbs and salt and pepper and pour into the quiche.
Bake the quiche, uncovered for 1 hour until the top is golden brown.