I get my eggs in a bag, this way of transporting them from the store to my house makes me VERY nervous, but worth a few minutes of frayed nerves for the freshness of these eggs. As I’ve said before, local food isn’t trendy here, it is simply the way of life. Sure, you can buy industrial eggs at the grocery store, they come in egg containers and they are never found in the refrigerated section of the store. Better though are all of the little shops, fruit vendors and cheese shops that sell eggs individually, for almost no money, always fresh and always local, though you will be taking them home in a bag.
- 1 package of puff pastry
- 1 small package of frozen mushroom, mixed bag (fresh are even better, I was just cleaning out my miniscule freezer)
- 6 eggs
- 1 cup of grated ricotta salata
- 1/2 cup of Greek yogurt
- 2 or 3 slices of ham, cut very thin
- 2 tbsp extra virgin olive oil
- 1 onion, minced
- 1/2 cup cherry tomatoes, halved
- salt and pepper to taste
Preheat oven to 350°F.
Heat oil in a pan over medium-high heat and add the onion. When onion starts to sizzle add the mushrooms. Sauté mushrooms over medium heat for about five minutes or until they start to release their liquids and the liquid start to evaporate. Let cool.
Arrange your puff pastry in the pie pan and place the ham slices to cover the pastry, add the mushrooms on top.
Crack the eggs into a large mixing bowl, add the yogurt, ricotta salata, salt and pepper to the bowl. Beat the eggs with the cheese until well blended and pour on top of the mushrooms in the pie crust. Drop the tomatoes into the egg mix and set the pie on the middle rack of the oven and bake for about 45 minutes or until the crust is golden brown and the eggs are cooked through.
Remove from the oven and allow to cool for about 10 minutes before serving. Can be also be served at room temperature.
Two Years Ago: Mt. Pleasant Farmers Market