EGG BASED DISH MEANS PUFFED RECIPES

Steps:

• Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).

  Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.

  While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.

  Preheat the oven to 425°. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes. 

  Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375° and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.

  Top with additional herbs, if desired, then slice and serve.

Steps:

• Preheat oven to 375ºF. Lightly spray a mini muffin tin with cooking spray.Lay one sheet of phyllo dough on a flat surface. Keep remaining dough covered with plastic wrap and/or a clean, damp dish towel to prevent the dough from drying out. Brush with a thin layer of melted butter, then top with a second layer of phyllo dough. Brush with more butter and repeat, until you have a stack of phyllo five sheets thick.Cut out 3 1/2-inch squares or rounds using a circle cutter; you should be able to get about 8 rounds from your stack. Gently ease each round into a mini muffin tin.Repeat with remaining dough, layering 5 sheets of phyllo dough alternately with melted butter. Cut into rounds; you should end up with a total of 24 mini cups.Bake cups for 8 to 10 minutes or until edges are lightly golden and bottoms are puffed. Cool completely before using (shells can be made a day ahead of time and stored in the muffin tins–so they don’t break–in a cool, dry place).Preheat oven to 400ºF. Prepare pesto (if making homemade). For chorizo quiches, cook chorizo until browned and crispy, breaking up any large chunks. Drop a few pieces of chorizo into the bottom of each phyllo shell.In a bowl, whisk together eggs, cream, salt, and pepper. For pesto quiches, whisk in prepared pesto.Pour egg mixture into each phyllo cup until just barely full to the top (quiches will puff when baking). Bake for 13 to 15 minutes or until tops are puffed and just starting to brown. Let cool slightly then remove from muffin tins. Serve warm or at room temperature.