“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scramble...
- 4 tablespoons unsalted butter
- 3 tablespoons olive or grapeseed oil
- 3 tablespoons milk
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- 4 eggs
- ¾ cup whipping cream
- ¼ cup whole milk
- ½ teaspoon diced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (8-inch) pie crust, baked blind for 20 minutes (see recipe on page 18 of the Spring 2016 issue)
- ½ cup grated Parmesan cheese
- ¼ cup diced green onions, about 2
- 2 ounces soft goat cheese
- 2 tablespoons sliced English walnuts, optional
Quiche recipe adapted from a recipe by Celine Doudelle
Melt the butter over medium heat. Whisk in the oil and milk.
Place the flour and salt in a separate bowl and mix. Add in the butter mixture and mix with a fork. The dough will be very crumbly. Place this mixture into an 8-inch pie plate. Use your fingers to push the dough down into the pie pan, shaping it to fit the bottom and sides of the pan. Be patient with this process. This dough will take a bit of work to fit into the shape of a crust. Prick the bottom of the crust in several places with a fork and then place the pie pan in the refrigerator for 15 minutes. Preheat the oven to 375°.
Place the pie in the oven and bake blind (unfilled) for 20 minutes. Remove and allow to cool for 15–20 minutes. Fill with the quiche mixture and bake according to directions.
Preheat oven to 375°. In a small bowl place the eggs, cream, milk, garlic, salt and pepper. Whisk until uniform in color.
Take the prebaked pie crust and sprinkle the Parmesan cheese and the green onions in the bottom. Divide the goat cheese into small pieces using clean fingers and distribute evenly in the bottom of the crust. Pour the liquid mixture on top. Sprinkle with the walnuts. Bake for 25–30 minutes, until just set.
Allow to sit for 10 minutes to firm up, and serve warm.