The onsite restaurant closed this week and tonight surplus food was brought over to the motel. I helped myself to oranges and huge onions that inspired me to ask the owner if she could spare two eggs. She sure could and she also handed me sour cream, which fit in well with the fate I decided to reserve for those onions, as well as a few other items. I decided to turn them into a crustless quiche!
Quiche à la Rae is one of only two egg dishes I eat (the other is French Toast à la Rae). Quiche à la Rae involves lots of flavourful ingredients to mask the taste of eggs, namely strong cheese and plenty of sweet, caramelized onions. Tonight, I substituted sour cream for the skim milk I usually use, and I also added some basil I’d bought earlier in the summer and frozen. I baked the whole thing in a casserole dish and it came together quite nicely. I served the dish with hot buttered toast and a glass of freshly squeezed orange juice. This is going to make a fabulous breakfast tomorrow or maybe lunch. If it’s anything like regular Quiche à la Rae, it’ll be even better cold!
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