Post by Mary Ann on Aug 24, 2005 20:31:08 GMT -5
When I was growing up, there was a lovely family from France that lived across the street. Georgette made fabulous food, and taught us how to make quiche before quiche was popularized.
Quiche is basically a cheese and egg pie, with different types of savory fillings. Once you get the hang of the master recipe, you can try all sorts of variations. It's easy and delicious!
Quiche Lorraine
an unbaked pie shell
about half a pound of Swiss Gruyere cheese, grated
4 eggs
4 slices bacon, cooked and crumbled
about 1/4 lb. fresh mushrooms, sauteed in the bacon fat or in olive oil
a dollop of cream or half and half
a sprinkling of nutmeg
In a large bowl, beat the eggs until well mixed. Add the cream, grated cheese, bacon and mushrooms, mixing well. Pour into the pie shell, and sprinkle with nutmeg.
Bake at 350 about 45 minutes, or until the center is mostly firm. Serve warm or cold, in slices with a nice salad.
Variations: You can add bits of ham instead of the bacon, sauteed onions, broccoli, or red peppers, asparagus tips, etc.
Quiche is basically a cheese and egg pie, with different types of savory fillings. Once you get the hang of the master recipe, you can try all sorts of variations. It's easy and delicious!
Quiche Lorraine
an unbaked pie shell
about half a pound of Swiss Gruyere cheese, grated
4 eggs
4 slices bacon, cooked and crumbled
about 1/4 lb. fresh mushrooms, sauteed in the bacon fat or in olive oil
a dollop of cream or half and half
a sprinkling of nutmeg
In a large bowl, beat the eggs until well mixed. Add the cream, grated cheese, bacon and mushrooms, mixing well. Pour into the pie shell, and sprinkle with nutmeg.
Bake at 350 about 45 minutes, or until the center is mostly firm. Serve warm or cold, in slices with a nice salad.
Variations: You can add bits of ham instead of the bacon, sauteed onions, broccoli, or red peppers, asparagus tips, etc.
