The big question after making an angel food cake is what to do with the dozen leftover egg yolks. Most recipes such as quiche, flan, fried rice, etc. call for only a few eggs yolks, so that’s not really a solution. However, I developed a quick and easy breakfast or dinner egg yolk pie that uses lots of yolks. It can be made either while the angel food cake is baking or the next day.
My husband loves to warm up two slices of this pie in the microwave before heading to work. If we have it for dinner, I warm the pie slices under the broiler and add either vegetables or a salad and garlic bread as a side dish. Then we have a slice of angel food cake for dessert.
Egg, Mushroom, and Herb Pie
Makes two pies in 21 cm (8-inch) 21 cm (8-inch) round standard pie pan
500 ml (2 cups) Swiss cheese, shredded
100 ml (8 tbsp) white, wheat, or gluten-free flour (divide in half)
Olive oil or butter for sautéing
6 scallions, finely diced
125 ml (1/2 cup) mushrooms (your choice), finely diced
30 ml (1/8 cup) green, yellow, and/or red peppers, finely chopped (optional)
Oregano, thyme, and/or rosemary, dried or fresh (if fresh, finely chop)
Pinch (1/8 tsp) salt
Pinch (1/8 tsp) pepper
12 egg yolks
2 whole eggs
500 ml (2 cups) whole milk
1. Pre-heat oven to 175°C (350°F).
2. Oil the pie pans.
3. Shred cheese and add one cup to each pie pan.
4. Sprinkle half of the flour over the cheese in each pan. Mix the cheese and flour together with fingers.
5. Sauté scallions, mushrooms, and peppers in butter or olive oil. Add spices, salt and pepper and cook another minute. Place half of mixture in each pie pan.
6. Whisk together egg yolks and eggs and then add milk. Divide liquid in half and pour over the cheese in each pan.
7. Crush or remove any small flour balls come to the surface. Distribute the herbs and veggies evenly around the pies.
8. Bake for 30 minutes or until the centre is set.
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