Joined: 14 Oct 2005 Posts: 827 Location: Oakland, CA
Posted: Fri Mar 17, 2006 10:46 pm Post subject:
I don't have a recipe, but I have had something similar. It was made with a puff pastry crust (from the freezer at the grocery store). Put it in the pan, prick with a fork and put in about a 440º F oven to prebake - 5-10 minutes or so.
Then just fill it as you would a quiche shell - beaten eggs & milk, a yummy cheese, chopped ham, onions or scallions - whatever floats your boat!
Bake for 30-40 minutes, untill the eggs are set. Cover lightly with foil if the crust gets too brown.
This is just a guess, but when you said buttery pastry - it sprang immediately to mind! _________________ L'appetit vient en mangeant. -Rabelais
Joined: 29 Sep 2004 Posts: 1196 Location: buried under a pile of books somewhere in Adelaide, South Australia
Posted: Wed Mar 29, 2006 9:13 am Post subject:
Stephanie Alexander, one of Australia's national treasures, gives a great recipe for an Egg and Ham/Bacon pie which uses shortcrust (I use puff) pastry, slices of ham or lightly fried bacon rashers and about 8 - 10 eggs that are added whole (ie out of their shell, but not beaten) to the pie, topped with more pastry then baked till the eggs are set, about 30 minutes I guess.
Add herbs, onions, chopped leeks, whatever else you like. You can either leave the egg yolks whole, or pierce them for a more 'layered' look
Tastes great hot or cold. Excellent picnic food. _________________ Doing what you like is freedom
Liking what you do is happiness
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