The answer to this question is multiple and I will dedicate a post to recipes that will use only yolks or only egg whites, as long as I feed this blog.
In my case, the question could have been "What did you do with the yolks?"
This question was an easy one: I made a leek and onion tart.
A tart - not a quiche - this tart was inspired by the classic French onion tart with a twist: leeks and blue cheese.* By contrast with the quiche, this tart filling is creamy and delicate. It can be served as a light dinner or as an appetizer with a glass of Pinot Gris.
Ingredients (8 servings)
For the pastry:
- 160g flour- 70g butter, diced, at room tempreature
- 50ml water
- a pinch of salt
For the busiest cook, just use an industrial savoury pastry - you'll save about 10 mins.
