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Tuesday, March 30, 2010

French Recipe

Tarte au Fromage

  • 6 large eggs
  • 2/3 cup heavy cream or crème fraîche
  • 1 cup milk (preferably whole)
  • mushrooms and fresh spinach (optional)
  • butter
  • 8 ounces gruyère, or other Swiss-type cheese
  • 1/4 teaspoon freshly ground nutmeg
Roll out favorite pastry to fit a 10 inch glass or metal pie plate. Crimp the edges, poke the bottom with a fork. Preheat the oven to 425°F. Line the pastry with aluminum foil and bake in the the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and set aside.

In a bowl, whisk together eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry, top with mushrooms and fresh spinach you have lightly sauted in a bit of butter. Sprinkle the top with a small bit of nutmeg, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test, use a sharp knife blade placed into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.

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