Don’t let adulthood steal your Easter sunshine! Even though you may have graduated from Easter egg hunter to hider, it doesn’t mean the pastel-filled holiday can’t fill your basket. Let the kiddos bring leftover hard-boiled eggs in their lunch pails and leave leftovers in the carton for our celebratory Quicke L’Ekone – our oyster-centric take on a classic quiche Lorraine. Make it early in the morning day-of or bake it off the evening before you plan on slicing into our seafood ode to Easter, our quiche quickly reheats in either oven or microwave.
Ingredients:
- 2 cups sifted all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 teaspoon white sugar
- 7 tablespoons unsalted butter, separated, cubed and chilled
- 3 tablespoons vegetable shortening
- 1 can of Ekone Smoked Oysters (original or habanero for kick)
- ½ yellow onion, thinly sliced
- 2 garlic cloves
- 2 teaspoons fresh thyme, picked
- 2 teaspoons fresh oregano, chopped
- 3½ cups half and half
- 8 large eggs
- 1 cup fresh baby spinach
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- ½ cup sharp white cheddar, grated
- 1 teaspoon nutmeg
Instructions:
- In the body of a food processor, pulse salt, sugar, and flour on a low speed until completely combined; add five tablespoons of butter and shortening and pulse until it breaks apart into rough, bead-sized pieces throughout the mixture.
- Without stopping the food processor, drizzle 5-6 tablespoons of ice water through the spigot until a dough forms and appears crumbly but sticks together when squeezed.
- Prepare a floured surface on your countertop and mold the dough over it into a wide disc; cover with plastic wrap and place in the fridge for at least an hour or up to two days.
- When ready to prepare the quiche, heat your oven to 375° and remove the dough from your fridge.
- Again, dust your countertop and roll the dough into a rough circle. Spray the inside of a pie pan or tart tin and carefully overlay the dough into the pan and pressing into the pan and creasing around the edges.
- Using a bench scraper or a butter knife, shave off any dough hanging over the vessel’s edges.
- Line the empty pie with parchment paper and fill with dried beans, and bake it for 25 minutes.
- Remove from oven and decrease the oven’s temperature to 335°, and carefully remove the parchment paper with dried beans.
- While you wait, sautee onions and garlic over medium in remaining butter until melted and carmalized. Add the fresh herbs and cook for three additional minutes, set aside.
- Heat half and half in a pot until the liquid starts to bubble then remove from heat and set aside.
- In a blender, puree your eggs over a high speed until they start to foam, then add both peppers, nutmeg,half and half,and herb mixture and pulse for ten more seconds, and stir in the spinach.
- Sprinkle half of the cheese into the pie crust before filling it with the egg mixture and dotting the entire sheet with Ekone Smoked Oysters.
- Bake for an hour (checking firmness at the 45-minute mark), remove from oven, and allow to cool for 3 hours.
- To reheat, cover with foil and bake at the same temperature for 15-minutes