The classic Chinese pancake in quiche form.
I was a latecomer to appreciating Egg Foo Young, but have recently been enjoying the version in Nom Nom Paleo‘s cookbook – totally won me over. After making it a few times, our backyard chickens blessed us with a surfeit of fresh eggs, and I was eager to use them in a quiche. The idea struck! And turned out fabulously, if I daresay.
You could use the crust of your choice, of course; I decided to make mine with cashew flour and sesame seeds for complementary flavors. This is especially nice paired with the Sesame Kelp Noodles (also pictured above) from Elana’s Pantry.
EGG FOO YOUNG QUICHE
1 prepared crust of your choice (see below for my cashew flour one)
10 ounces frozen chopped spinach, thawed and squeezed dry
1 teaspoon fish sauce
1 teaspoon apple cider vinegar
3 scallions, chopped (both whites and greens)
1/4 cup packed chopped cilantro
Preheat oven to 350. Whisk eggs in a large mixing bowl. Add spinach and stir until well-distributed. Add all remaining ingredients. Pour into prepared crust and bake for 30-40 minutes, until center is completely set. Cool for at least another 20 minuted before serving.
CASHEW SESAME CRUST
1 1/2 cups cashew flour (or another nut flour – I used Trader Joe’s cashew meal)
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon baking soda
greens of 1 scallion, minced
3 tablespoons olive oil
1 tablespoon toasted sesame oil
Preheat oven to 350. Whisk together all dry ingredients (everything but the oils). Stir in the oil. Dough will be moist and crumbly – press evenly into a pie plate, working it part way up the sides as well. Bake for 15 minutes, and then set aside while you prepare the filling (the above or anything else).
— posted by Anne