Margaux´s Quiche

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Margi Cintrano

Washing Up
Joined
Jan 29, 2012
Messages
3,424
Location
Both in Italy and Spain
:chef: Buon Giorno, Ladies & Gents,

Quiche, is a highly versatile Egg Dish which, the Vet ( Filippo ) and I have enjoyed numerous times as I Mom had prepared Quiche.

I prepare mine, as a Lorraine, with a contemporary healthy twist ... Here is the recipe:

Margaux´s Quiche

Part A: The Pie Dough

Part B: The Quiche´s Filling

:yum: The dough ...

6 oz. flour all purpose unbleached or bleached
1/4 cup water
4 oz. butter or shortening
dash or pinch of salt

1) Mix all the ingredients together and roll the dough.
2) Line a Pie Tin with the dough and bake at 350 degrees farenheit for 15 minutes.
3) Do Not Brown.

quiche filling ...

3 ounces Swiss Emmenthal Cheese
3 tsps. diced leek
3 tsps. diced shallot
3 tsps. diced spring onion
3 ounces Proscuitto di Parma
4 Eggs
1 cup of whole Milk
4 slices chopped finely of Swiss Gruyère
*** Bacon 4 strips optional
1 Very Small Zucchini or Corgette chopped finely
Evoo - for sauté-ing the vegetables

1) In Evoo, Sauté the onion, leek and shallot until tender ( do not brown )
2) strain the Evoo and place the sautéed onion varieties in the pie pan
3) add the cheeses and the ham
4) sauté the zucchini in Evoo until just tender with a light pinch of salt and drain the Evoo carefully ( place on absorbent paper towelling )
5) add the milk and eggs and season with salt, freshly ground black peppercorns, and snipped parsley, basil chopped finely, oregano - a pinch, and thyme herb ...
5) Pour ontop of the ham and cheese
6) bake at 350 degrees farenh. for 25 - 30 mins.


Have a lovely Tuesday.
Ciao. Margaux Cintrano.
 
Last edited by a moderator:
Back
Top Bottom