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QUICHE MOI, QUICHE MON, QUICHE MA

 
 
Sglass
 
Reply Sun 9 Aug, 2009 09:01 pm
Merry Andrew and I love quiche. We would like to try your favorite. So please share your recipes with us. We will try every one, fruit, seafood, vegetable. And tell us what wine you would serve with it.

Bon Appetite

Seaglass
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Type: Discussion • Score: 3 • Views: 4,107 • Replies: 20
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panzade
 
  1  
Reply Sun 9 Aug, 2009 09:05 pm
I make a shrimp and feta. Pinot Grigio to accompany it

http://images.fanpop.com/images/image_uploads/Pinot-Grigio-wine-114446_300_500.jpg
ossobuco
 
  1  
Reply Sun 9 Aug, 2009 09:09 pm
@Sglass,
Sglass wrote:

Merry Andrew and I love quiche. We would like to try your favorite. So please share your recipes with us. We will try every one, fruit, seafood, vegetable. And tell us what wine you would serve with it.

Bon Appetite

Seaglass


I make quiche without crust - that is, a kind of custard. It all started when I saw some asian recipe...

back manana with some recipes.
0 Replies
 
CalamityJane
 
  2  
Reply Sun 9 Aug, 2009 10:20 pm
Did you know that quiche originally came from Germany?
Here is a recipe we call "Zwiebelkuchen" - so good to the newly fermented wines.
http://www.23hq.com/23666/4020691_a68c1dd45dd6fa85a29578a979dec369_standard.jpg

Recipe:
150 g flour
100 g cold butter
50 g grated almonds
1 spoonful Sugar
salt,
3 eggs
1 kg. onions
100 g bacon
1 bunch parsley
125 g whipped cream
125 g creme fraiche
pepper
ground nutmeg

Take the flour, butter, grated almonds and 1 egg, salt and form a dough.
Roll it into a ball, wrap it in foil, and let it rest for 30 minutes in the refrigerator.
In the meantime, cut the onions in half and slice it, cut up the bacon and
put both in a frying pan and cook until the onions are golden brown. Let
it cool off.
Cut up the parsley and mix it with whipped cream, creme fraiche, the
remaining 2 eggs, and season to taste with salt pepper and ground nutmeg.
Heat the oven to 350 F, roll out the dough into an ovenproof dish,
perforate it with the fork (so bubbles wont form), add the onions & bacon,
pour the cream mass on top and bake for 35 to 40 minutes until the top
is golden brown.






ossobuco
 
  1  
Reply Sun 9 Aug, 2009 10:38 pm
@CalamityJane,
That sounds great..
Sglass
 
  1  
Reply Mon 10 Aug, 2009 12:25 pm
@ossobuco,
Jane that does sound fantastic. I like the idea of the almonds.
0 Replies
 
Sglass
 
  1  
Reply Mon 10 Aug, 2009 12:29 pm
@panzade,
Shrimp and feta. Merry wants your recipe! Quick!
Merry Andrew
 
  1  
Reply Mon 10 Aug, 2009 02:18 pm
@CalamityJane,
Y'know, CJ, I never thought of Zwiebelkuchen as quiches. But, of course, in essence that's what they are. That recipe sounds scrumptious.
Francis
 
  1  
Reply Mon 10 Aug, 2009 02:24 pm
@Merry Andrew,
Hey, MA, take a slice of this quiche lorraine!

Not too much Zwiebel, though..
panzade
 
  1  
Reply Mon 10 Aug, 2009 02:39 pm
@Sglass,
just add 8 oz small shrimp and 2/3 cup feta cubes to your basic recipe
0 Replies
 
Walter Hinteler
 
  1  
Reply Mon 10 Aug, 2009 02:48 pm
@Merry Andrew,
"Quiche" is just 'Kuchen' in German. Or "Küchen" in the Lorraine dialect (Moselle Franconian/Rhine Franconian).

"Flammenküche" would be the Alsacian variation .... 'tarte flambée'.
0 Replies
 
Merry Andrew
 
  1  
Reply Mon 10 Aug, 2009 04:16 pm
@Francis,
Thank you for that bite of heaven, Francis. Quiche lorraine happens to be one of my most favorite kinds of quiche. Now, do you have a good recipe?
Francis
 
  1  
Reply Tue 11 Aug, 2009 12:50 am
@Merry Andrew,
It takes a lot of time to translate this stuff, MA.

But, as you are good in French, take a look here: Quiche lorraine
Sglass
 
  1  
Reply Tue 11 Aug, 2009 12:59 am
@Francis,
What is your favorite quiche?
Francis
 
  1  
Reply Tue 11 Aug, 2009 01:02 am
@Sglass,
I love quiche in any size and shape but I think "Lorraine" is my preferred ..
0 Replies
 
Francis
 
  1  
Reply Tue 11 Aug, 2009 02:05 pm
MA, I had this small scenario tonight (dinner time here):

http://pagesperso-orange.fr/gismonda/quiche1.JPG
http://pagesperso-orange.fr/gismonda/quiche2.JPG
http://pagesperso-orange.fr/gismonda/quiche3.JPG
http://pagesperso-orange.fr/gismonda/quiche4.JPG
http://pagesperso-orange.fr/gismonda/quiche5.JPG
http://pagesperso-orange.fr/gismonda/quiche6.JPG
http://pagesperso-orange.fr/gismonda/quiche7.JPG
0 Replies
 
Merry Andrew
 
  1  
Reply Tue 11 Aug, 2009 02:21 pm
@Francis,
Merci bien, mon cher ami!
0 Replies
 
CalamityJane
 
  1  
Reply Tue 11 Aug, 2009 02:38 pm
I want some too!!!
Francis
 
  1  
Reply Tue 11 Aug, 2009 02:43 pm
@CalamityJane,
Sorry, CJ!

http://pagesperso-orange.fr/gismonda/quiche7.JPG
0 Replies
 
Sglass
 
  1  
Reply Tue 11 Aug, 2009 07:13 pm
OMG can I lick the plate?
0 Replies
 
 

 
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