You voted, and I cooked!
In my (relatively) recent Twitter poll, I asked which of several fictional worlds had recipes that you’d like to make in real life. We got a good response and with many more folks weighing in on Facebook, the clear winner was Elder Scrolls, with Star Wars not too far behind. I’ve got some Star Wars recipes coming up as well, because I just couldn’t help myself, but in the meantime, here’s the first of the Elder Scrolls recipes!
Now I have to preface this by confessing that I’m generally not a quiche person. It’s something about the texture, and with the occasional addition of wilted spinach or some other leafy green, I just can’t do it. This one, though, was pretty darn tasty, and for the first time probably in my life, I had a second helping of quiche. And as an added bonus, the ingredients are all from an in-game recipe that can be found in Elder Scrolls Online. Here’s hoping this is the first of many successful and tasty dishes from Tamriel – check out the list of other contenders on the new ES page!
Kwama Egg Quiche
- 1 cup flour
- pinch of salt
- 1/4 cup olive oil
- cold water, enough for dough
- 1 Tbs. salted butter
- 1-2 cloves garlic, minced
- 2 medium tomatoes, 1 chopped, 2 sliced, divided
- one medium kwama egg, or 4 chicken eggs
- 1/2 cup milk
- 1 cup grated cheddar cheese
- 1/2 cup parmesan cheese
- 1/2 tsp. salt
Start off by making up the dough- Whisk the salt and olive oil into the flour, then gradually add just enough water to bring the mixture together.
Preheat the oven to 350F. Roll out the pie dough to about 1/8″ thickness, and gently drape over a tart or pie pan. Press into the bottom and sides, and trim off any excess. Prick the bottom of the pastry with a fork to prevent it from bubbling up.
Melt the butter in medium skillet over medium heat. Add the garlic and cook for several minutes, until slightly browned. Add the tomatoes and cook for another few minutes, until the tomatoes are soft, but not yet falling apart.
In a separate bowl, whisk together the eggs, milk, cheese and salt. Pour this mixture into the pastry shell, then top evenly with the tomatoes. Bake for about an hour, or until the top is golden and puffy. Allow to cool for 10 minutes before slicing.