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Quiche d’Ina

5 Feb

During the good college years, I spent a fall semester abroad on Chemin du Fort Benoit, in Besancon, France. My wonderful house-host, Ina, spent the fall cooking delicious dinners. One of her favorite recipes being this quick & easy Quiche!

Ingredients:

5 eggs

3/4-1 cup milk

1/2 cup light whipping cream

1 or 2 roll(s) pâte feuilletée (easily found at any Monoprix/Carrefour) for the crust

Dijon mustard

1 chevre log-you can use with rind (or with herbes de provence!)

2-3 ripe tomatoes

Fresh rosemary/fresh basil leaves or both!

1 onion chopped

Salt & pepper

grated parmesan cheese

Use one large pan or two!

1. Preheat the oven to 350°F or 175°C. Carefully press the pâte feuilletée roll(s) in the lightly-oiled pan(s).

2. Spread about half a teaspoon of Dijon mustard over the bottom of the crust. Then, fork several holes around the base of the crust. 

3. Slice the tomatoes into moon-shapes. Then, slice the chevre log (as-is). Place & alternate the tomatoes & chevre along the bottom of the crust.

4. Finely chop & sprinkle the onion evenly over the tomatoes & chevre.

5. Cover the tomatoes, chevre, and onion with the basil leaves (if you have any).

5. Whip together the eggs, milk, & cream; adding the salt, pepper, and rosemary. 

6. Pour the egg & milk mixture into the crust(s). 

7. Evenly cover the quiche with grated parmesan cheese.

8. Place in the oven for around 35 minutes or until top/crust is golden brown. BON EATS!

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