Quiche.....The Ultimate Lunch / Dinner Snack By Maria (My Wife).

Map of France
Courtesy Of Google



 The quiche is a one crusted pie.  The filling is  made with milk and / or cream with eggs as a base filling into which you can add anything from hamburger to chichen, from  bacon to any other salami type meat.  All it takes is imagination. This is what cooking is all about.
A few days ago I shared with you a recipe  "Choucroute Alsacienne". Now I, with the help of Maria are recommending the Quiche Lorraine. These two recipes come from "neighbouring" regions of  east France called Alsace-Lorraine.  Each however is one of the 26  regions of France.
I may have hated Geography and History in school, but now I love both and specially when I am eating something..... The origin  of the meal and its geography are always fascinating  topics for discussion during a meal or during cigars and Metaxa Brandy in the smoking room after dinner.
Maria and I would like to share with you the basic recipe for a quiche, generally known as the Quiche Lorraine.
You will need:
-  1 round ready made  shortcrust  (pâte brisée in French).
-  300 ml of cream.
-  200 ml of sour cream.
-  6 eggs separated.
-  50 gms of freshly grated parmezan cheese (Parmigiano Reggiano quality)
-   Freshly ground nutmeg and pepper. No salt.
-  200 gms of minimum salt bacon finely chopped.
Method:
-  Butter any pie mold 26 cms. diameter.
-  Line with shortcrust.
-  With a fork make many holes all over the base and bake blind for 20 minutes at 180 degrees C.
-  In the meantime, stir-fry the bacon with a little butter till cooked, but not crispy. Set aside.
-  Blend cream and sour cream. Set aside.
-  With an electric beater, beat egg yolks till they become white.
-  Beat egg whites to a stiff meringue.
-  Add the egg yolks,  the parmezan, the pepper, nutmek to the cream / sour cream mix and beat gently to obtain a uniform blend. Add the bacon.
-  Fold the meringue slowly into the above, fill the blind baked pie crust.
-  Add pepper and nutmeg.
-  Bake in the middle shelf of the oven  at 170 degrees C for 50 minutes.
You shoud obtain a souflée type quiche!!
Bon Appétit,

Sorry Folks!
The Quiche Finished Before
I Could Take A Picture Of The Whole!
My Photo
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more