|
Post by mez on Apr 19, 2008 5:15:07 GMT -5
Hi all. Does anyone have any delicious quiche recipes they would care to share? (I need to broaden my horizons. I made one today using a recipe that my high school French teacher taught me oh so long ago. It's very basic and would probably make a French national run away screaming, but it's tasty and I have memorised it. ) Thanks!
|
|
|
Post by geordy on Apr 20, 2008 9:31:35 GMT -5
I'm sure Anne266 must have! ;D
|
|
|
Post by Becky (Berkeleytravelers) on Apr 20, 2008 9:51:19 GMT -5
I still go back to Julia's basic quiche recipe - what you add to it is limited only by the imagination! My favorite time of year for quiche is crab season when there's a bumper crop and prices are reasonable to low.
|
|
|
Post by Anne on Apr 25, 2008 4:34:34 GMT -5
Mez, is it the quiche lorraine receipe that you want ?
|
|
|
Post by Jody on Apr 25, 2008 5:41:42 GMT -5
Becky, I use Julia's basic recipe too.
One of our favorites is cabbage. You can also add bacon crumbles or diced ham. Saute the cabbage in a minimal amout of oil or the bacon grease..actually if you are using the bacon, dump out all of the fat , there will be enough remaining to saute the cabbage. Put into the prebaked shell and add the egg/milk mixture then sprinkle liberally with cheese.
I did an asparagus/ proscuitto the other night that was very good.
Sauteed spinach with bacon or pancetta, with some thinly sliced tomatoes is another.
I usually plan on having a leftover piece of salmon that can be used if crabmeat is too expensive.
|
|
|
Post by Happygoin on Apr 25, 2008 8:21:00 GMT -5
My favorite quiche, especially at this time of year, is asparagus with some good gruyere cheese. Comté cheese is wonderful in the spring.
Even if it's terrific asparagus, I peel the lower portions of the stalks to prevent any toughness ruining my quiche.
|
|
|
Post by mez on Apr 28, 2008 20:00:21 GMT -5
Anne, a recipe for quiche lorraine would be wonderful if you have one to share.
Merci.
|
|
|
Post by Anne on Apr 29, 2008 5:47:48 GMT -5
For a medium quiche (4 people) :
- 150 gr lardons fumés (smoked bacon bits) - 4 eggs - 2 glasses of full fat liquid cream - 5 soup spoons (= large spoons . Are they what you call tablespoons ?) grated gruyère, or similar cheese .
Stir it all together and pour on uncooked pâte brisée . About 30 mns in oven 180°C .
Actually, the real, old, traditionnal receipe for quiche lorraine doesn't include cheese, but most people use cheese because it is much tastier .
|
|
|
Post by mez on Apr 29, 2008 6:09:55 GMT -5
Thank you.
|
|
|
Post by Becky (Berkeleytravelers) on Apr 29, 2008 23:57:45 GMT -5
Anne, yes that would be "tablespoons" (often abbreviated in recipes as "tbs" or "tbsp"). Smaller spoons would be teaspoons ("tsp" in recipes).
|
|
|
Post by Shoesy on Apr 30, 2008 0:03:58 GMT -5
Actually, I've always written "T" to abbreviate "tablespoon" and "t" for "teaspoon".
|
|
|
Post by Anne on Apr 30, 2008 4:21:17 GMT -5
Thank you Becky, I always get mixed up with those two .
So for your receipes in French, cuillère à soupe = tablespoon, cuillère à café = teaspoon
|
|
|
Post by Happygoin on Apr 30, 2008 6:48:31 GMT -5
I do too, Shoesy. (I think it means we're old though )
|
|
|
Post by Becky (Berkeleytravelers) on Apr 30, 2008 10:05:08 GMT -5
Shoesy and Happy - I do that also, but usually only when I'm making notes just for myself, as I don't want to confuse anyone else who might be trying to follow something I've written out.
|
|
|
Post by denise on Jun 17, 2008 7:34:10 GMT -5
:)Inspired by the common French food thread I found the recipe and am going to make Annes quiche for tea today. (and hopefully petend I'm back in France) Denise ;D
|
|
|
Post by denise on Jun 17, 2008 16:13:17 GMT -5
;D ;DWell that was delicious!!!!... thanks so much to Anne for the recipe. Michael said it was as good as the one in Uzes. So now I know how the French do it. It is simple when you know how! I pre-baked the pastry cases for about 10 mins as I was afraid of getting soggy pastry. I think the secret also is to use reasonably deep dishes as I remembered the quiche in Uzes to be very thick. I used 300mls of creme fraiche (less fat) and 4 eggs. You don't need any salt in the mixture as the bacon lardons are salty enough. I think it also tasted best when it has cooled alot....Yummy. I just served it with a simple green salad. To finish off I got carried away and made a cheats creme brulee using a packet ( :: sorry folks!) of cream caramel and added extra cream to the mixture. I caramelised some brown sugar on the set dish and served it with fresh raspberries...heaven!! For a short time we could pretend we were in Paris. Listen to me I sound like a foodie! ; Denise Love from England
|
|
|
Post by Jody on Jun 17, 2008 17:36:57 GMT -5
I'll haveto try your cheat's creme brulee. My DH has CB every single night when we are in Paris.
I was going to do a cabbage quiche tonight but I had a lot of leftover pork roast from last night, and with a scalloped potato and Gruyere chesse side it was more than enough. Tomorrow!
I use Julia child's basic recipe. break one egg into a measuring cup, add milk or cream to the half cup mark... I usually need 3 eggs and measure to the cup and a half mark. throw in whatever else you are using and some cheese. Voila!!I always have quiche or pie shells in the freezer..no sense in making just one!!
|
|
|
Post by Anne on Jun 18, 2008 4:10:11 GMT -5
OMG I had completely forgotten to mention the seasoning ! I use very little salt, depending on how salty the lardons are . Then a little bit of pepper and I also add some nutmeg in the mixture . But you really don't have to pre-cook the pastry, if the oven is warm enough from the beginning it won't get soggy . You may want to start the baking at 200°C and then lower it down later on . And I do just as you Demarais : considering that making the dough is quite messy, I always make dough for 6 or more tarts at a time and then deep-freeze the dough balls .
|
|
|
Post by Happygoin on Jun 18, 2008 6:34:55 GMT -5
Anne, you hit the nail on the head for avoiding soggy bottom crusts...on pie or quiches of any kind. Start with a very hot oven and then lower it about 10-15 minutes into the baking. It cooks the bottom crust quickly.
|
|
|
Post by Becky (Berkeleytravelers) on Jun 18, 2008 10:10:13 GMT -5
Happy, about your comment on peeling asparagus so it won't be too tough - my solution to having only tender pieces is to break the end off the stem by hand, rather than cut it off. If you gently bend the stalk, the spot where it naturally breaks is where it begins to be tough so you can just throw away the bottom section and you're set - no peeling required! (( wouldn't do this if making soup, or whatever, where the asparagus is basically cooked to mush anyway, but for steaming or stirfry or whatever, this is how I prepare it.)
|
|