Quail Eggs, Hearts of Palm Salad and Shrimp & Goat Cheese Quiche

Quail Eggs, Salad and Shrimp & Goat Cheese Quiche

Looking for an interesting Mother’s Day brunch menu? Garnish the plate with quail eggs, they are in season. Quail eggs are just beautiful and cook in half the time as chicken eggs. They are easy to find in Norcross. Both and carry quail eggs. Pairing the eggs with a nice salad and a scrumptious quiche is a perfect treat for a special day.

Shrimp and Goat Cheese Quiche

1 sleeve Pillsbury Refrigerated Piecrust

¾ lbs. large shrimp shelled, & deveined

1 cup of Vidalia onion, chopped

2 Tablespoon of canola oil, divided

½ Teaspoon crushed red pepper

Salt & pepper to taste

4 oz. goat cheese, crumbled

2 large eggs

2 large egg yolks

½ cup whole milk

½ cup heavy whipping cream

½ teaspoon salt

½ teaspoon white pepper

Pinch of fresh grated nutmeg

2 Tablespoons of dill, finely chopped

Preheat the oven to 400 degrees. Bring the piecrust to room temperature. In a 9” glass pie plate, set the piecrust in it and crimp the edges. Pierce the crust with a fork on the bottom and the edges to prevent bubbles during baking. Refrigerate the prepared crust until well chilled, about 10-15 minutes. Never put a room temperate piecrust in the oven to bake. The sides will collapse onto itself. Bake the chilled piecrust for about 10 minutes, until very lightly brown. This will keep the crust from getting soggy while baking the quiche. In a sauté pan add 1 tablespoon of canola oil and the chopped onion. Sauté on low heat until onions are lightly caramelized about 15 minutes. Scrape the cooked onions into a bowl and cool. In the same pan, add the last 1 tablespoon of canola oil, the shrimp, the red pepper flakes and salt & pepper to taste. Cook the shrimp on medium heat for about 2 minutes. Remove the shrimp and cut each shrimp into thirds. Set aside. In a small bowl add the eggs, yolks, milk, cream, white pepper, salt, nutmeg & dill. Whisk well. In the piecrust, layer the onions first, then the shrimp, then the goat cheese and then pour in the custard. Reduce oven to 375 degrees and bake for 35 minutes until set.

Hearts of Palm Salad

5 oz. Spring Mix lettuce

1 cup of cherry tomatoes, cut in half

½ cup of hearts of palm, sliced ½” thick

3 strips of thick cut, hickory smoked bacon, cooked & crumbled

Dressing

2 Tablespoons white wine vinegar

1 Tablespoon shallot, minced

1 Teaspoon mayonnaise

1 Teaspoon Dijon mustard

¼ teaspoon salt

Freshly ground black pepper

6 Tablespoons of extra-virgin olive oil

In a small glass jar with a tight fitting lid, add all the dressing ingredients and shake well. Toss all the salad ingredients together with the salad dressing and serve.

Boiled Quail Eggs with Celery Salt

16 Quail Eggs (2 per person)

Celery salt

In a small saucepan add the eggs and just enough water to cover the eggs. Bring to a boil and cook for 5 minutes. Peel the shell off the eggs and slice them in half. Sprinkle with celery salt and serve.

Serves 8