We often have an excess of eggs around here. There are 6 dozen in the fridge right now. Most of them are spoken for or can be given away or “sold”. Fresh eggs are notoriously hard to peel, but if you let them get a week or so older, then they are easier to shed the shell. That’s part of the reason store eggs peel so easy. THEY ARE REALLY OLD.
To use up eggs I make a lot of Quiche. Probably not the traditional version, but we like it all the same. Up until recently I made it from leftovers, usually meat, veg and then cheese. But then I thought about making it like Portuguese Kale Soup. I say that loosely. The only things similar are Kale and Chorizo. I have made this for when people come to stay, its easy and a crowd pleaser. After a few requests, I finally got the amounts written down and I am going to pass this along.
Burn your Bum Quiche
1 1/4 c half and half
1 lb chorizo
4 oz chevre ( plain soft goat cheese)
3-4 leaves of kale, washed, the center rib removed, cut to smallish bite size bits
1 c shredded cheddar cheese
1 c all purpose flour
1/2 tsp salt
1/3 c plus 1 tsp shortening ( I like to use real butter, it just seems appropriate)
2-3 TBL cold water
Heat oven to 450 F
1. cook your chorizo ( remove the casing before placing in the pan) in a pan over medium high heat. Drain the grease off and set aside
2. to make your crust combine flour, salt, and shortening. If you want a flakier crust use a pastry cutter ( or two forks) to mix in shortening. This recipe is a very basic, probably have these things on hand type of recipe. If you have a favorite Pie crust, use that instead.
Roll out dough to fit a 9″ pie plate (glass or ceramic) place in pie plate, finish edges however you would like.
3. crumble your goat cheese into the the pie plate over the dough. then put your Kale in ( yes, raw), then your chorizo then the cheddar cheese.
4. in a bowl, crack your eggs, add the half and half, mix well with a fork or whisk. Pour this over the mix in the pie plate. Be careful and try to get it evenly spread around your pie.
5. Cook at 450 for 25 min, reduce heat to 350 and cook another 20 min or until the egg is set. You can test the egg by inserting a knife into the middle of your quiche and pull out, if “clean” you are ready. It will appear moist, but should not be all egg goey.
keep your portions small, you will understand the next day… 🙂
favorite new cooking blog: Smitten Kitchen