| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions; (or 4 leaks' tips) |
| 30 |
g |
Butter; (or margarine) |
| 3 |
|
Eggs |
| 3 |
dl |
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
FILLING
CREAM
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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”