Goose Egg Quiche

For the Quiche

• 1 pie crust (this is my favorite recipe, just reduce by half)
• 1 large goose egg
• 1 chicken egg on stand-by in case you go a little over board with your greens
• 1 package bacon, cooked until crispy, chopped
• 1 bunch swiss chard, leaves and stems separated and chopped
• 1 stem green garlic
• 1 1/2 c shredded smoked mozzarella
• 3/4 c whole milk
• 1 Tbs flour
• 1 tsp freshly ground black pepper
• A pinch of ground mustard
• 1/2 tsp cayenne

Crust

1. Make your pie dough and chill for at least 30 minutes to an hour.
2. Preheat oven to 450°F.
3. Roll out to as a best a circle as you can on a lightly floured surface. Place into your pie pan and crimp the edges.
4. Fill the crust with some sort of weight. I use a piece of aluminum foil filled with old dried beans.
5. Bake for 7-10 minutes then pull from the oven and remove the weights. If the bottom still looks wet, poke a bunch of holes into it and toss it back into the oven. (Can you tell I am an expert?) The bottom may rise, but it will settle down. The important part is that the bottom cooks completely since quiche is so wet it will make a soggy bottom otherwise.

Filling

1. Wilt the swiss chard greens and allow to cool enough for you to handle. Squeeze as much water out of them as you can then put into a large mixing bowl, loosening and breaking apart the pieces since you just squished them into a single cohesive mass.
2. Slice your green garlic, setting aside the white medallions for decorating on top, if you so desire. Do a medium to fine chop on the greens then toss into your mixing bowl.
3. Add in your bacon, cheese, and spices and give a good mix.
4. In a large measuring cup add in your whole milk and goose egg, whisking well before adding in your flour.
5. Beat the mixture like it owes you money. You don’t want any clumps!
6. Pour over the contents of your mixing bowl and stir to combine. You want everything nice and coated in your liquid mixture.
7. Empty the bowl into your waiting pie crust and smooth. If the liquid is not level with the top of filling, i.e. the top of the quiche looks dry, crack a chicken egg into your measuring cup and add a splash of milk and whisk well. Pour this over the quiche, gently mixing it in. (Now is the time for you to get decorative if you want to).
8. Bake at 375°F for about 45 minutes.
9. When it’s done, the top should be golden brown and the veggies on top a bit crispy. If you stick a fork in the middle and gently pull it aside, there should be no standing liquid.
10. Allow to cool for a few minutes, then dig in!

• 1 pie crust
• *~1/2 c worth of eggs
• 1 whole yellow onion, green garlic, or a bunch of chives
• **~1lb meat/mushroom
• ***Greens
• ****1 1/2-2 c cheese
• 3/4 c milk
• Pinch of flour
• Black pepper
• Cayenne
• Ground mustard

1. Make and bake your crust as described above.
2. Caramelize your onion if so desired then cook your meat/mushrooms in the pan afterwards to impart that delicious flavor.
3. Cook your greens (if using broccoli or bell peppers don’t worry about pre-cooking them, unless you want to roast them for added flavor) in the same skillet with a bit of the left over grease from your onions and meaty bits.
4. Combine all the chunky ingredients with the spices in a large mixing bowl.
5. In a large measuring cup, whisk together the eggs and milk, then the flour until no lumps remain. (If you added in a bunch of greens, go ahead and add a bit more egg).
6. Combine it all together, pour into your crust, and bake at 375°F for about 45 minutes, until golden brown and no standing liquid remains.