Monday, March 28, 2011

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
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2