Story Published:
Apr 4, 2007 at 7:54 PM PDT
Story Updated:
Jan 13, 2010 at 1:41 PM PDT
THE CHEF IN THE HAT’S QUICKY CRUSTLESS QUICHE
RECIPE: serves 6
Getting started: Turn oven at 350 degrees F
Ingredients:
- 10 eggs
- 1 ½ cups milk
- 1 cup grated Beecher Flagship cheese (or other Cheddar cheese)
- 2 tbsp olive oil
- 1 Walla Walla Onion sliced thin
- 2 cups sliced mushrooms
- 1 cup Dungeness crab meat
- 1 tsp Harissa
- salt and pepper to taste
- In medium bowl, beat eggs until foamy. Gradually add the milk mixing thoroughly.
- In a hot sauté pan drop ½ the olive oil followed by the sliced onions. Cook the onions until golden brown then add the remaining olive oil. Add the sliced mushroom to the onion and cook for another 4 to 5 minutes. Take the mixture out of the pan and place onto a plate to cool.
- Butter all sides and bottom of baking glass container. Place all the mushroom and onion mixture and harissa evenly into the baking pan. Sprinkle the crab meat on top of the mixture. Pour the egg batter over all. Sprinkle the whole pan with the cheese.
- Bake at 350 degrees F. 30 minutes or until center is set. Let stand 10 minutes before serving.
For more information about ROVER'S RESTAURANT or Chef Thierry Rautureau, please visit his website: www.rovers-seattle.com
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