Hooray for quiche! Since today is ISU's fall break (yippee, all of one day), all I have on the slate for today is teaching my French class at SMWC. I have been trying to do little cultural things with them throughout the semester, and today's cultural thing will be food-based. So, I'm making a quiche Lorraine (ham and cheese) and a broccoli quiche (for the student who doesn't eat red meat). I'll be puttering around the kitchen within the next hour throwing it all together as well as trying to get my lesson plans/papers all in order. My students are taking their second test today, so I figured the quiche would help soften the blow. 🙂 Here are the recipes I'm using if you want to try them yourselves:
Serves six.
Dough:
250 g flour 175 g butter 1 egg yolk 5 cL milk salt
OR: a pre-made pie crust
Filling:
6 eggs 125 g smoked ham or bacon, diced 100 g shredded cheese 20 cL milk salt, pepper
Preparation:
Pour the flour into a large mixing bowl, making a well in which you put the butter chopped into small pieces and a pinch of salt. Mix rapidly and add the egg yolk and the milk to obtain a supple dough. Form a ball, wrap it up in cellophane, and put it in the fridge for three hours. Remove the dough and let it sit for fifteen minutes to become room temperature. Roll it out and put it in a pie tin that has been buttered and sprinkled with flour. Prick the dough with a fork in a few places and put it back in the fridge for thirty minutes.
Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit). Beat the eggs in a mixing bowl, add the ham, shredded cheese, milk, salt, and pepper then pour the mixture into the pie tin. Bake in the oven for 30 minutes or until a knife is inserted in the middle and comes out clean. If the top appears to be cooking too quickly, cover with aluminum foil.
Serves six.
Dough:
See above
Filling:
6 eggs 1 1/2 cup cooked broccoli, chopped 100 g shredded cheese 20 cL milk salt, pepper
Additionally: Mushrooms, onions, and green peppers are good ingredients to mix things up. Many other spices can be added according to taste.
Preparation:
See above for preparation of dough.
Preheat the oven to 350 degrees Fahrenheit. Beat the eggs in a mixing bowl, add the broccoli, shredded cheese, milk, salt, and pepper then pour the mixture into the pie tin. Bake in the oven for 30 minutes or until a knife is inserted in the middle and comes out clean. If the top appears to be cooking too quickly, cover with aluminum foil.
The first one came pretty much straight out of a French cookbook, hence the metric system. Honestly, you can eyeball just about everything that goes into the filling according to what you want as the main part of the dish. It's really just the pie crust that needs to be measured at all. Enjoy!
Posted: October 8, 2004 at uh, 'bout a quarter to noon and cooking time.