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Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Quiches, flans and gratins

Sue's zucchini quiche

Thanks: Sue Sharp, Sydney (Australia)

(serves 4 - 6)
750 g zucchini, grated
1 large onion, chopped
1 cup self-raising flour
1/4 cup oil
5 eggs, whole
1 cup cheese, cubed
1/2 cup square ham, chopped up
oil or butter for the tin
Place zucchini, onion, flour, oil and eggs in the food processor. Pulse until thoroughly mixed. Reduce speed and stir in cheese and ham.
Brush a 30x20 cm tin with oil or melted butter. Pour in the mixture and bake in a medium oven for 30 to 40 minutes.
Serve hot or cold.

Potato and mushroom flan

Lucretia B

(serves 6)
500 g fresh mushrooms (preferably porcini or chanterelles)
extra virgin olive oil
2 tb ground parsley
1 clove garlic
1/4 cup dry white wine
6 potatoes (approx 1 1/2 kg)
4 tb breadcrumbs
Clean the mushrooms, removing the base of the stems. Wipe them gently with a damp cloth, or quickly rinse them, without soaking, and then place on paper towels to drain. Separate the stems from the heads. Mince the stems and the garlic clove (or leave it whole if you prefer to remove it). Place stems, parsley, garlic and a couple tb olive oil in a large frying pan. Cook over medium heat for a few minute; in the meantime, slice the mushroom heads, then place them in the pan to cook.
Peel, wash and finely slice the potatoes. When the liquid from the mushrooms has evaporated (it takes approx. 15 minutes), turn up the heat, add the wine and cook, stirring occasionally, until the wine has evaporated.
Brush with olive oil base and sides of a baking dish; sprinkle with a couple tb breadcrumbs. Preheat the oven (180º-200º C).
Add the sliced potatoes to the mushrooms; add salt and pepper, mix well then remove from heat and place potatoes and mushrooms in the baking dish. Spread the mixture evenly, without pressing; sprinkle with the remaining breadcrumbs and a little olive oil. Bake for 45 minutes approx.

Spinach quiche

Lucretia B

(serves 6)
1 large sheet frozen puff pastry (approx 400 g)
500 g frozen spinach
1 onion
50 g butter
1 tb plain flour
1 cup milk
4 tb grated parmesan cheese
Thaw the puff pastry following the instructions on the package.
Place the frozen spinach in a small pan with a couple tb cold water and a pinch of salt. Cover with lid and place over low heat. While the spinach are cooking, peel and finely slice the onion. Brown the onion in a large frying pan, with the butter.
When ready (i.e., when completely thawed), drain and mince the spinach and place them in the frying pan with their liquid. Cook over medium heat, stirring often, until no liquid is left in the bottom of the pan. Add flour, milk, grated cheese, a pinch of nutmeg, salt and pepper. Stir well and cook over low heat for another 10 minutes.
Preheat the oven (180ºC). Roll out the puff pastry to a shape big enough to completely cover bottom and sides of a round (30cm) baking dish. Cover the pastry with the spinach mixture, spread it out evenly, then fold back the edges of the pastry. Bake for 30 minutes approx.

Vegetable Flan

Lucretia B

(serves 4 - 6)
2 potatoes, diced
1 cup green beans or peas (fresh, frozen or canned)
1 cup diced cauliflower, or cabbage, or broccoli
2 carrots, diced
1 onion, chopped
1 leek, sliced
1/2 cup flour
1/2 cup butter or oil
2 1/2 cups milk
4 tb grated parmesan cheese
1 egg, whole
1/2 cup bacon, diced (optional)
salt, pepper, nutmeg
4 tb breadcrumbs
Cook potatoes, green beans (or peas), cabbage (or cauliflower, or broccoli) and carrots in the steamer, for a few minutes only.
In the meantime, saute onion, leek and bacon in butter. When lightly brown, add flour. Cook for 4 to 5 minutes, stirring regularly. Add milk. Mix well and cook until it gets thick and starts boiling. Remove from heat and add the remaining ingredients (vegetables, cheese, egg, salt, pepper and/or nutmeg).
Lightly grease an oven dish, sprinkle with breadcrumbs. Remove and save excess breadcrumbs. Place the mixture in the pan, sprinkle with remaining breadcrumbs and bake at 350º F for 30 to 40 minutes.

Squash Quiche

Thanks: Carolyn Shaw, CT [ Always In Our Hearts ]

(serves 8)
2 cups squash, cooked
1 cup cottage cheese
2 eggs
1/2 cup milk
1/4 ts nutmeg
2 cups cooked brown rice
1/4 cup chopped nuts
Preheat oven to 350º F. Pat rice into a 10x6x2" baking dish; set aside.
Blend cottage cheese and eggs until smooth. Add in squash, milk and nutmeg; blend until smooth. Pour into rice crust and bake until set, about 45 minutes.
Sprinkle with nuts before serving.

Quiche Lorraine

Les Recettes de Germaine

(serves 4 - 6)
1 sheet puff pastry
6 eggs
1 1/2 cups cream
1/2 lb bacon, diced
1/2 lb gruyere, cheddar or parmesan cheese, diced
pinch of pepper
Cut the puff pastry in the shape of a 10-inch round oven dish, reserving a long rectangular strip (2" by 32") for the border. Lightly grease the oven dish and arrange the puff pastry in it.
Lightly beat eggs with pepper, then add cream, diced bacon and cheese. Pour the mixture in the puff pastry shell and bake (350º F) for 45 to 60 minutes, until the surface is golden brown. Serve hot, warm or cold!

Onion Quiche

Lucretia B

(serves 4 - 6)
Dough: 2 cups plain flour
1/2 cup butter (or marjorine)
1/4 cup cold water
pinch of salt
Filling: 4 large onions
4 oz butter (or marjorine)
1/2 cup plain flour
2 cups milk
1 egg
1/2 cup grated Parmesan (or Cheddar, or Emmenthal) cheese
pinch of salt
pinch of nutmeg
pinch of pepper
For the dough, I use the food processor. Place all the ingredients together, set the food processor to maximum speed and mix till you get a "ball". Place the dough in the refrigerator.
Finely chop the onions and place them in a large pan (or skillet, with fitting lid) with half of the butter for the filling. Cover and simmer until onions are dissolved. Add the remaining butter; when it's melted, add the flour, stirring in well. When the flour is dissolved, take the pan off the heat and pour the milk, all together. Mix well, then place the pan back over medium heat and cook until it starts boiling. Turn off the heat and add cheese, egg and seasonings.
Pat dough evenly on bottom and 1 inch around sides of a 12-inch round baking dish. Pour in the filling and bake at 400 F for 30 to 45 minutes, until golden brown.
You can prepare dough and filling the day before, then refrigerate separately and fix the "quiche" before cooking.

Last updated 28 jun 2011 | | aquasapone | mayfield | soap naturally | soap list

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