Recipes

Don’t let adulthood steal your Easter sunshine! Even though you may have graduated from Easter egg hunter to hider, it doesn’t mean the pastel-filled holiday can’t fill your basket. Let the kiddos bring leftover hard-boiled eggs in their lunch pails and leave leftovers in the carton for our celebratory Quicke L’Ekone – our oyster-centric take on a classic quiche Lorraine. Make it early in the morning day-of or bake it off the evening before you plan on slicing into our seafood ode to Easter, our quiche quickly reheats in either oven or microwave. 

Ingredients: 

• 2 cups sifted all-purpose flour, plus more for dusting
• 2 teaspoons kosher salt
• 1 teaspoon white sugar 
• 7 tablespoons unsalted butter, separated, cubed and chilled
• 3 tablespoons vegetable shortening 
• 1 can of Ekone Smoked Oysters (original or habanero for kick) 
• ½ yellow onion, thinly sliced
• 2 garlic cloves
• 2 teaspoons fresh thyme, picked
• 2 teaspoons fresh oregano, chopped
• 3½ cups half and half 
• 8 large eggs
• 1 cup fresh baby spinach
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• ½ cup sharp white cheddar, grated
• 1 teaspoon nutmeg 

In the body of a food processor, pulse salt, sugar, and flour on a low speed until completely combined; add five tablespoons of butter and shortening and pulse until it breaks apart into rough, bead-sized pieces throughout the mixture. Without stopping the food processor, drizzle 5-6 tablespoons of ice water through the spigot until a dough forms and appears crumbly but sticks together when squeezed.   

Prepare a floured surface on your countertop and mold the dough over it into a wide disc; cover with plastic wrap and place in the fridge for at least an hour or up to two days. 

When ready to prepare the quiche, heat your oven to 375° and remove the dough from your fridge. Again, dust your countertop and roll the dough into a rough circle. Spray the inside of a pie pan or tart tin and carefully overlay the dough into the pan and pressing into the pan and creasing around the edges. Using a bench scraper or a butter knife, shave off any dough hanging over the vessel’s edges. 

Line the empty pie with parchment paper and fill with dried beans, and bake it for 25 minutes. Remove from oven and decrease the oven’s temperature to 335°, and carefully remove the parchment paper with dried beans. 

While you wait, sautee onions and garlic over medium in remaining butter until melted and carmalized. Add the fresh herbs and cook for three additional minutes, set aside.  

Heat half and half in a pot until the liquid starts to bubble then remove from heat and set aside. 

In a blender, puree your eggs over a high speed until they start to foam, then add both peppers, nutmeg,half and half,and herb mixture and pulse for ten more seconds, and stir in the spinach. 

Sprinkle half of the cheese into the pie crust before filling it with the egg mixture and dotting the entire sheet with Ekone Smoked Mussels. Bake for an hour (checking firmness at the 45-minute mark), remove from oven, and allow to cool for 3 hours. 

To reheat, cover with foil and bake at the same temperature for 15-minutes