Emu Quiche

Ingredients:

1 Emu egg (equivalent to 8-10 chicken eggs) from a lucky friend

1 bulb of garlic (finely chopped) from Lane County Farmers Market

Cayenne Pepper (finely chopped) from Loud Peppers

Shiitake mushrooms from Lane County Farmers Market

Honey mushrooms from Lane County Farmers Market

½ an onion (finely chopped) from Red Barn Natural Grocery

Crispy Baked Bacon from Fair Valley Farms

Nancy’s butter from Red Barn Natural Grocery

Fresh Basil from Red Barn Natural Grocery

½ cup of my homegrown sun dried tomatoes (chopped)

Served with fresh baby arugula from Red Barn Natural Grocery and Sunflower Shoots from Eugene Micro Greens

Topped with Aji hot sauce from Lane County Farmers Market

Salt and pepper to taste from Red Barn Natural Grocery

Instructions:

First, know your local farmers and be abundant enough to have someone special bless you with a personal delivery of a giant green emu egg!

Next, don’t let the thought of something you’ve never eaten before scare you, be courageous and try something new!

Preheat oven to 350°, carefully cut open the emu egg with the finest of handcrafted cleavers from Red Root, have two bowls handy, one for the big shell and the other for the giant egg and gooey yolk. Whisk emu egg extra extra so your quiche is properly fluffed, add a pinch of salt & pepper, garlic, onion, mushrooms, cayenne pepper, basil, sun dried tomatoes, bacon and mix in with multiple dashes of love to ensure your creation is perfected. Take a stick of nancys butter and open it up on the wide part to thoroughly coat the entire bottom and sides of your favorite glass pie pan, then pour everything onto the pan and bake for 45 minutes. Serve with baby arugula and sunflower shoots on the side topped with aji hot sauce.

The egg shell may be used as a wish bowl on your altar after washed and dried.