Wednesday, November 17, 2010

Scrambled Eggs à la Quiche Lorraine

Forehead slap!

Why didn't I think of this before?

I'm sure someone has, but using many different search term combos, I could not find anything in Google. I'm usually a very good Googler!

I am right in the middle of a love affair with leeks. I made a quiche the other day and the first bite reminded how much I love the taste of leeks ... and then there's the whole eggs + cream + nutmeg + Swiss cheese quiche thing too. But mostly I was just struck by the sublime taste of sauteed leeks, so much so, that I have added them to a number of other dishes lately.

Tonight I was craving more of that mellow leek flavor, but not quite enough to take the time and trouble to bake an entire quiche for myself.

After all, it was 9 p.m. -- the hour of weakness in the face of hunger long ignored. And much, much too late to begin making a pie crust.

I wasn't even so sure I could trust myself alone with the whole cheesey-eggy-winey-nutmegy-leeky-baked-in-a-flaky-crust quiche anyway.

Then it hit me. Maybe I didn't want to make a pie crust ... and maybe I didn't want to wait a whole hour for dinner ...but wait a minute ... how about ... a riff ... on the whole Quiche Lorraine thing?

No time consuming crust. Who needs the calories! An no waiting another hour to eat!

I could have my leeks and eat them too! The exact same ingredients in another form simply had to yield the same taste ... didn't they?

Yes. They. Did. And in a flash to boot!

And if I hadn't scarfed them all down so fast, I might have taken a picture. But I suspect it will look a lot like ... scrambled eggs. (Later the same day ... see the picture! Told you! Scrambled eggs!)

The hits just keep on coming! I've already got my next million-dollar idea!

Can you guess? There will be a picture!


(measurements are approximate - be generous for full flavor!)
1/4 cups chopped leeks, rinsed
1-2 tbsp. butter
3 extra large eggs
large splash of cream
pinch of kosher salt
pinch of freshly ground pepper
pinch of freshly ground nutmeg
splash of white wine (I used vermouth)
1/2 cup finely shredded Swiss cheese
(1/4 cup crumbled cooked bacon - optional)

Melt butter in a large non-stick skillet. Add chopped leeks and saute until just beginning to brown. Crack eggs into a bowl and beat until well combined. Add salt, pepper, nutmeg, vermouth and finely grated Swiss cheese; stir to combine. Pour egg mixture into skillet with sauteed leeks and cook over medium low heat, stirring gently until eggs are softly cooked. Serve immediately!
Note: Cooked eggs could also be served in blind-baked mini pie shells or puff pastry cups.  

1 comment:

Kalyn Denny said...

I can tell this would absolutely taste good!