{"id":3912,"date":"2013-09-11T22:04:59","date_gmt":"2013-09-12T05:04:59","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3912"},"modified":"2013-11-11T12:22:41","modified_gmt":"2013-11-11T20:22:41","slug":"quiche-lorraine-appetizer-in-egg-shell-cups","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/quiche-lorraine-appetizer-in-egg-shell-cups\/","title":{"rendered":"Mini Quiche Lorraine Appetizer in Egg Shell Cups"},"content":{"rendered":"

What to do with these gorgeous Tunitas Creek Organic eggs<\/a>? How to preserve the color and shape without just handing my guests (at our very exclusive private event) hard cooked eggs to shell for themselves? Quiche Lorraine in egg shell cups!<\/p>\n

\"Farm<\/a><\/p>\n

Farm Fresh Eggs from Tunitas Creek Organic Eggs at Potrero Nuevo Farm<\/p>\n<\/div>\n

Once you have mastered the art of gently cracking the shell top with one of the devices pictured below without<\/em> shattering the entire shell, then you can move on to the easy part which is the custard filling. A word of advice on using this instrument: crack gently then use the butt of a pairing knife to crack\/puncture the top of the shell and peel down to the crack line. Then discard the white & yellow into a container to reserve for the custard.<\/p>\n

\"DSC_0366\"<\/a><\/p>\n

R\u00f6<\/i>sler, a German company, makes this device for cutting the top off of soft poached eggs but it works well for raw eggs too<\/p>\n<\/div>\n

Your egg shells should look like the photo below when you are done. You will break a lot when you are just beginning \u2013 don’t beat yourself up about it \u2013 just keep your eyes on the prize. Everyone comes up with their own technique for perfection. Place the egg shells back in the carton when they are cleaned. They will cook in the cartons so don’t jette<\/em> them!<\/p>\n

\"Egg<\/a><\/p>\n

Tunitas Creek Organic Egg Shell Cups<\/p>\n<\/div>\n

Before making the custard it’s a good idea to saut\u00e9 your shallot and bacon. You should see the size of the shallots growing here at Potrero Nuevo Farm. Holy Moly, I don’t know what they put in the soil (yes, it is an organic farm) but I have never<\/em> in my life \u2013 not even in France \u2013 seen or tasted shallots quite like these. First off, they’re about as big as my whole entire hand. Secondly, they’re juicy when you cut into them. I don’t know if I’m crying tears of joy half the time or tears of onion fume inhalation. Either way, they are magnificent.<\/p>\n

The bacon is also special. Suzie & Jay, co-farm manager’s, just processed the Berkshire pigs they’ve been raising for our events and for customers that bought shares, and we have some pretty serious bacon \u2013 O.M.G. do we have bacon! It’s not even<\/em> funny how delicious it is. I can’t even cook it for events without eating half. It’s amazing there was even enough bacon for this recipe after I demolished most of it.<\/p>\n

Fill your nicely cleaned eggs shells (remove that little lining inside if possible and give them a rinse in cold water) with bacon and shallot and Gruy\u00e8re cheese. I know Gruy\u00e8re is expensive but you only need a little bit and quiche Lorraine is not quiche Lorraine without it.<\/p>\n

\"Quiche<\/a><\/p>\n

Quiche Lorraine in Egg Shell Cups<\/p>\n<\/div>\n

After the garnishes have been gently administered. The custard can be poured in over top. This part is really easy. Which is a good thing because \u2013 I’m not going to lie to you here\u2013 making the actual egg cups is a total nightmare (there’s another word for “nightmare” but I think my students are on to my blog so….)<\/p>\n

Gently place the cartons into a large baking pan and fill it with boiling hot water just below the edge of the carton so the water comes up about 1\/3rd the side of the egg shell. Cover tightly with tin foil and bake at 350\u02daF for about 15-20 minutes. When they are just set and have stopped jiggling all over, then they are done.<\/p>\n

Garnish with caviar, micro greens<\/a>, herbs \u2013 you name it \u2013 make ’em look pretty.<\/p>\n

\"Quiche<\/a><\/p>\n

Quiche Lorraine Appetizer in Egg Shell Cups<\/p>\n<\/div>\n

Here’s another picture of this very same appetizer made with pancetta instead of bacon and topped with caviar:<\/p>\n

Caviar topped Egg Custard Baked in Eggs Shells<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

What to do with these gorgeous Tunitas Creek Organic eggs? How to preserve the color and shape without just handing my guests (at our very exclusive private event)… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676,679,852],"tags":[26,29,1146,46,132,1148,1144,835,877,1139,901,224,230,232,1131,243,245,876,283,323,1147,836,737,735,404,422,1141,431,1145,484,494,503,510,511,1137,875,1143,699,601,1140,1142,780,1138,834],"class_list":["post-3912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","category-savory-pastry","category-tunitas-creek-kitchen","tag-amy","tag-appetizer","tag-bachelorette","tag-bacon","tag-chef","tag-children","tag-complicated","tag-creek","tag-custard","tag-cutter","tag-damour","tag-easter","tag-eggs","tag-elegant","tag-events","tag-farm","tag-featured","tag-flan","tag-glaze","tag-how","tag-hunts","tag-image","tag-kids","tag-lorraine","tag-ms-glaze","tag-of","tag-off","tag-organic","tag-parties","tag-pommes","tag-pretty","tag-quiche","tag-recipe","tag-recipes","tag-shallot","tag-shell","tag-sophisticated","tag-spring","tag-summer","tag-to-cut","tag-to-table","tag-top","tag-topper","tag-tunitas"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/09\/DSC_0224.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-116","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3912"}],"version-history":[{"count":18,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3912\/revisions"}],"predecessor-version":[{"id":3933,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3912\/revisions\/3933"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3915"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3912"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}