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Emu Egg Quiche

Emu Egg

Check this out. No, that is not some weird oval shaped avocado up there. That, my friends, is an emu’s egg.

What, you may ask, were we doing with an emu’s egg? Well the story goes like this: my brother-in-law and his wife were taking care of their neighbor’s backyard pets while they were away on a vacation. These “pets” included a chicken coop full of chickens, and yes, an emu (it’s a big backyard). The emu lays an egg once or twice a week, and since each emu egg is about the same volume as 10-12 regular chicken eggs, they had plenty to share with us.

Emu Egg ml

My husband drilled a hole in each end of the egg, and painstakingly blew out all the insides. That’s a whole lot of egg! The total volume came to about 600 ml, about 2 1/2 cups.

Emu Egg Blowing2

My brother-in-law told us that although the flavor is very similar to chicken eggs, the white of the emu egg doesn’t set quite as well as a chicken egg, so if you end up scrambling or frying the whole thing, you end up with slightly slimy fried eggs. So we decided to use it in a quiche instead, where the cream and cheese and other ingredients would compensate even if the white didn’t completely set.

Emu Egg Quiches

Actually, we made a couple.

The result? I honestly couldn’t tell the difference between this quiche and any other normal chicken egg quiche. And the quiche itself isn’t a bad recipe.

So next time life gives you emu eggs…make quiche!

Emu Egg Quiche slices

Yes, we made a broccoli/goat cheese one too, but I don’t have room to share both recipes.

Emu Egg Leek and Canadian Bacon Quiche
Williams-Sonoma Breakfasts and Brunches

1 pie crust pastry
6 slices Cdn bacon, cut into strips
1 tbsp unsalted butter
1 leek, washed and cut crosswise into slices
2/3 cup beaten emu egg, or 3 normal eggs
1 ½ cups half and half
¼ tsp salt
¼ tsp freshly ground pepper
6 oz Gruyère or Jarlsberg, grated
1 ½ tsp cornstarch

Preheat oven to 425 F.

Roll out pastry and press into 9 inch tart pan. Trim pastry edges. Prick pastry all over with a fork. Line pastry with foil and pie weights (opt). Bake 8 minutes. Remove foil, bake another 4 min. Reduce oven temp to 325 F (165 C).

Sauté bacon until slightly browned, 2-3 min. Drain on paper towels.

Melt butter in pan, sauté leeks until tender, about 10 min. Set aside.

Beat eggs until frothy, add half and half, salt and pepper. Toss cheese with cornstarch. Add cheese, bacon, and leek to the liquid and stir well. Pour into pastry shell.

Bake 35-40 min until middle is set.

Cool 15 min and serve.

Emu Egg Quiche

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