So I stated while writing the recipe to egg roux quiche that since I don’t have much of an audience I was putting the recipe down for my benefit. This is a great place to store the invention of the wheel in a modern age.
I have now made the recipe two more times and have honed it. Rather than repeat the entire recipe, I will note the amendments.
First I used 1/4 cup of olive oil in the roux, upping the total fat to 1/2 cup. This caused the flour to be increased to 1/2 cup as well, with a 1 to 1 ratio of fat to flour in the common roux.
Second I changed one of the instructions. I let the roux mixed with the spinach and mushrooms to completely cool to room temperature. Then I added the buttermilk first to make a version of a white sauce, making sure to have a homogenized mixture. Then I added the beaten eggs.
Cooking times will vary, but make sure the top is starting to brown and the center is dry.
Food: The Internationally Realizable Frontier 