| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, or 4 leaks' tips |
| 30 |
g |
Butter, or margarine |
| 3 |
|
Eggs |
| 3 |
|
15% fat liquid cream |
|
|
Salt |
|
|
Pepper |
|
|
Grated nutmeg, just a tiny |
|
|
bit |
| 1 |
c |
Grated cheese, gruyere or |
|
|
emmenthal are my |
|
|
favourite |
|
|
but you can do the same |
|
|
with mild cheddar |
INSTRUCTIONS
Onion quiche (or leaks quiche, or blue cheese quiche or plain cheese
quiche) is my way out when I have unexpected guests. You can make the
shell yourself, like a regular pie shell, with salt instead of sugar,
but I just buy the ready made ones. The whole preparation takes 10
min. Depending on how much you like the onions. I put about 2 large
onions. Stir fry them in butter till they become all soft and light
brown, then add them to the cream elements and pour all the filling
into the shell. Sprinkle some more grated cheese on top Bake in oven
200°C for 20 to 30 min. Serve with tomato and cucumber salad. If you
are in such a rush you don't have the time to stir fry the vegetables,
just add pieces of blue cheese (or better, Roquefort) or sweetcorn and
tuna. or whatever you like in the cream filling... Posted to
JEWISH-FOOD digest by romy@worldcom.ch on Apr 29, 1998
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