Episode 26 is season 2’s finale, so there won’t be another Chopped Canada write-up until season 3 premieres, probably some time in 2016.  For the main course, the mystery ingredients were:  trout caviar, lotus root, brunost cheese and butterscotch rice cakes.  Kind of a random box, I think.  I know some people complained about the lack of protein (ummm, no protein?  Then what would the cheese and caviar be?  Sorry, my part time vegetarianism is talking).  With these ingredients, along with some eggs, milk, oregano and basil, I would make a lotus root quiche, a great choice for brunch!  The trout caviar will be used as part of a topping.

I would first start by crumbing the rice cakes, which will be used as a crust for the quiche.  It would be mixed with a little bit of butter, pressed onto a pie plate and then placed in the oven for a few minutes to set.  It will then be set aside.  Meanwhile, it’s time to prepare the filling.  First, the lotus root is chopped, sautéed to soften and put aside to cool.  The eggs are cracked, mixed with some milk and crumbled cheese along with the herbs.  The cooled lotus root is then added in and the mixture is poured into the shell.  The quiche is then baked in a 350 oven until it is set.

The caviar topping, a mixture of the caviar along with some quark (a spreadable and light cheese –  I love it on bread, bagels and crackers!) and basil, is made quickly, along with a spinach and cherry tomato salad, to be served with the quiche.  The dressing for the salad made with a bit of orange juice, Dijon mustard and olive oil.