Wednesday, April 11, 2012

Emu Egg Quiche

I made an emu egg quiche tonight. I have used our emu eggs in scrambled eggs before, but with left over ham from Easter, and swiss cheese, I had to make a quiche. It was very delicious. The emu egg was rich and light. 

The easiest way to blow an emu egg came from Jim Glick at Backachers Emu Ranch.
Into the small end of the egg, make a 1/8" hole with a drill. Using an air canister (such as the kind you get to blow the dust out of the keyboard of your computer) and giving short bursts of air, blow into the egg. 


The yolk will come out in a beautiful stream
One egg will equal about 10 - 12 chicken eggs. 

Blend the egg completely. I add a bit of milk to it (about 2/3) and get it frothy. Then I use a favorite quiche recipe. 

First I cheat with a store bought pie crust. If you get the regular, this quiche will make 2 pies. If you use the deep dish, it will make 1 pie.
Heat the oven to 375*, prick the pie crust and place it in the oven to brown the bottom a bit. 


Emu Egg, fresh, or 10 large chicken eggs
Swiss Cheese, 2 cup, shredded 
Mushrooms, canned, .25 cup 
Cured Ham, 1  1/2 cup 
Onions,1/2  cup, chopped 
  2/3 - 3/4 cup milk

Preheat the oven to 375 degrees F.

Heat 2 tbsp of olive oil in a pan and add onions, sauté until they begin to brown and caramelize.
 Remove onions from pan,  Heat mushrooms in same pan until water is released. .
Turn oven down to 350 degrees.
Sprinkle crust with 1 cup cheese, onions and mushrooms, then add whisked eggs.
 Cover with remaining 1 cup of cheese and bake for 30-40 minutes until center is set and top is golden brown.

I didn't have a brick of cheese, just sliced swiss cheese, so I cut it into strips and added it. 

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