Eggs are a pretty scary thing for me in South Sudan. Too often I’ve had ones that have the consistency of water and a bad smell – to be expected, I guess, after travelling a few days on a truck in 35c+ weather all the way from Uganda.
But a colleague recently came back from Rome and brought me some camembert cheese, and the vegetable seller who comes twice a week to our compound had leeks. It felt like these two things needed to be together. Plus, I had just purchased a huge bag of frozen asparagus from the UN store and I was looking for ways to use them. So…I took a chance on the eggs and made a quiche!
Here’s the recipe I used:
- 9″ pie crust (same recipe as the pumpkin pie)
- 10 frozen asparagus stocks (could also use fresh)
- 6 eggs, beaten
- a pinch of nutmeg
- a pinch of ground pepper
- 1/4 cup of parmesan cheese + a bit more to sprinkle on top
- 3 tablespoons of milk
- 2 large leeks
- camembert cheese, cut into thin slices
- 1 tbsp coconut oil
Toast crust at 350f for 7-10 minutes.
Sauté the asparagus in a little coconut (or other) oil with a little salt and pepper.
Cut the leeks in half and wash thoroughly. Cut the white and light green parts into small pieces and sauté in butter with a bit of salt and pepper.
Mix the eggs, parmesan cheese, nutmeg, pepper and milk.
Remove the pie crust from the oven and evenly space out the asparagus on the crust. Pour in the egg mixture and put in the oven for about 20-25 minutes. Once firm, cover with the camembert slices and a little additional parmesan cheese plus a little more nutmeg/black pepper. Bake until melted. Serve in disbelief that you are eating camembert in Juba.