Mushroom and cheese quiche

Crust

Mix everything together and roll it out. Next insert into a greased pie pan. Prick holes into the crust and place pie weights in the dough to prevent it from bubbling in the center.  Bake at 350 for 10-15 minutes.

Directions

Slice mushrooms. Saute the mushrooms and shallot in the butter while the crust is cooking. Next mix the eggs, milk, ½ and ½, thyme in a bowl. Next mix in the cheese and the mushrooms. Make sure the crust is finished before you add the mushrooms to the egg mixture as you don’t want it to cook before you add it to the crust. After the egg mixture has been added to the crust put it into the oven and bake for 55 minutes. Or until it is cooked through.

Egg Tips:

What kind of eggs should you buy: This is a tough question but, thankfully, there is really no right or wrong answer. Most recipes call for you to buy large eggs and using extra large eggs in place of large eggs in a recipe might throw off the balance of what you are cooking.

What color egg should you buy: As far as color goes, colors are arbitrary for the most part, unless you’re an egg connoisseur. The freshness and how they’re raised will have the most affect on flavor. However for the rest of us a great trick is to alternate egg color to help you know which is new and which is old.

Grass fed, free range and organic: Buy eggs made from free-range, grass fed chickens. And if there’s an organic option, always choose it. Again, this has to do with both taste and supporting sustainable agriculture.

How do I separate an egg without breaking the yolk: Have you ever read a recipe that asks you to separate the egg white from the egg yolk and panicked? You’re not alone. Clean egg separation is a task that takes patience and practice. Are you up to the challenge?

Large or Extra large: Again it’s about preference but most recipes are geared towards large eggs, so if you buy extra large definitely take it to consideration.

Tips on cracking: It is always best to crack the egg on a solid surface with a single, hard firm hit. Repeated strikes against the surface will increase your chances of breaking the yolk, making a mess of your whites. Skillful separation is an important skill because many recipes will ask you to whip the whites. And, if there is any yolk residue in the whites, the eggs will not whip (fat from the yolk prevents proper whipping).

There are a lot of expensive gadgets designed to assist you in this task but, honestly, they are not worth the price tag. Simply relax and let your hands do job. To ensure perfect egg separation let the whites drip slowly through your fingers, all the while keeping the yolk in the shell. Sure, it’s sticky. But getting messy is part of the fun!

Can you fix an egg emulsion that has been broken: For those of you who don’t know, a broken egg emulsion is where the egg mixture looks greasy because the oil has not been absorbed into the egg. It ends up looking like two separate ingredients instead of one, like vinegar mixed with oil. It takes a little time and practice, but it can be fixed. To correct a broken emulsion you need to create a new mixture of egg yolk and oil, mix it thoroughly, and then slowly add the broken mixture into the new mixture. You might have to add more lemon but it will end up tasting just as good.