Traditional recipes

Alsatian quiche

Alsatian quiche

My dear ones, even if late, I wish you a Happy and Peaceful New Year with your loved ones, to be healthy and to have all your wishes fulfilled in 2012! I hug you dearly!

Now let me move on to the networks I made during the holidays, which I want to present to you in the following posts. I start with a delicious tart only good for an appetizer. It's easy to make (especially if you make my own version with purchased dough) and it's delicious !! Quiche Alsacienne is similar to Quiche Lorraine except that it has onions added to the list of ingredients.

  • • a frozen French dough
  • • 200 g kaiser
  • • 3 eggs
  • • 3 tablespoons of sour cream or cooking cream
  • • 150 g of cheese and telemea, plus extra cheese to sprinkle over the tart
  • • 2 suitable onions
  • • salt, pepper, dried thyme, green parsley
  • • olive oil

Servings: 8

Preparation time: less than 60 minutes

HOW TO PREPARE RECIPE Alsatian Quiche:

I let the dough thaw, then I placed it in the shape of a tart, pressing lightly to set it well, then I pressed with my thumb on the edge of the form to remove the excess dough.

In a saucepan, sauté the kaiser and sliced ​​onions in two tablespoons of olive oil until lightly browned. I poured the mixture in the shape of a tart over the dough.


Separately, I beat the eggs, over which I grated the telemea and cheese, poured the cream and seasoned the mixture with salt, pepper, dried thyme and a few sprigs of green parsley. You can use other spices, depending on what you like.

The egg mixture with cheese and cream is poured over the kaiser and onion and evenly spooned to cover the entire tart.

I sprinkled the rest of the cheese over the tart and baked it at 180 degrees for about 25-30 minutes (to check, prick the tart with a sharp knife and if its blade comes out clean, the tart is baked).

The tart is served hot or at room temperature.

Enjoy your meal!!!

Tips sites

1

If you want to reheat it, keep in mind that the French dough heated too often softens very much, so my advice is to heat the slices of the tart in turn.


Spinach Quiche with Cheese and Pine Nuts

My Spinach Quiche with Cheese and Pine Nuts is easy to make and perfect for brunch and parties! It also makes a perfect dinner. You can eat this hot and cold quiche because the crust won't go soggy.

A Quiche is a savory kind of pie from France. It is traditionally eaten warm as an Appetizer or with salad as a main dish. There are classic quiches like Quiche Lorraine (filled with bacon, creme fraiche, and eggs) or when you add onions it will become a Quiche Alsacienne. It & # 8217s common to drink a glass of wine with your quiche or & # 8220Federweißer & # 8221 which is a very young wine.

All kinds of quiche have the basics in common: Pie crust is filled with an egg and milk custard which is mixed with all sorts of extras like cheese and vegetables.

My quiche version uses eggs, whole milk, Austrian mountain cheese (any kind of mature cheese will do this job), cream cheese, onions, frozen spinach and pine nuts.


METHOD

Start by making your pastry, which you can do either by hand or using a food processor. First cut your butter into small cubes of roughly 1cm using two knives to avoid touching it with your hands, and place it in a large mixing bowl.

Sift your flour and salt from a height into the bowl, to get the air into the ingredients. Gently rub the butter into the flours using your fingertips. A light touch here is important to lift up the flour as you do this and let it fall back into the bowl to create a lighter texture for the mix. You should end up with a breadcrumb-type consistency - don’t overwork it. If using a food processor, pulse the flour and butter together until you reach this consistency.

Add 2 tablespoons of cold water by sprinkling it evenly over the mixture. Use a blunt kitchen knife or palette knife to incorporate it as quickly as possible and bring the dough together. If you need more water add it gradually and sparingly - you only need enough to bind the dough. If your ingredients look dry then add some more, but stop before it becomes wet and tacky you want to end up with a soft dough. If using a food processor, it can be a little harder to tell as you can’t touch the dough, so stop the engine from time to time to check the consistency. If you push your ball of dough together and it cracks, the gluten needs a little more working.

Shape your dough into a disc and wrap it in cling film. Rest it in the fridge for at least 30 minutes.

To blind bake your pastry case, preheat your oven to 220 ° C. On a lightly floured work surface use a rolling pin to ridge the dough and start to push it outwards before you roll it. Rotate at each quarter turn, and when it is big enough, roll it out into a circle shape, 2-3mm thick. Lay the pastry over the tin using your rolling pin to help lift it, and use your fingers to press it snugly into the grooves. Trim off any excess pastry. Prick the base of the pastry with a fork to prevent bubbles forming. Cover the base and sides of the case with baking parchment, and weigh it down with baking beans. Make sure the beans are pushed right into the edges of the tin.

Blind bake the pastry case for 10 minutes, until pale golden with no wet patches of dough. Remove the parchment and beans, and prick the base again with a fork. Bake for a further 10 minutes until just golden brown, then remove from the oven and set aside.

While the dough is resting in the fridge, make the filling.

Melt a generous knob of butter in a large frying pan over a very low heat. Add the finely chopped onions, a pinch of salt and black pepper, a bay leaf, and two tablespoons of water. Leave it to cook over a low heat for one and a half hours, stirring from time to time to make sure it doesn't stick. Add a little more butter and water if the mixture starts to get dry & # 8211 you want the onions to become very soft, but not to take on color.

Meanwhile, set the oven temperature to 190 ° C. Place the lardons in an oven proof dish and bake them for 20 minutes. Remove from the oven and slice them into very fine, small slithers, then add them to the frying pan with the onions, along with the thyme. Turn up the heat and fry the mixture for 4-5 minutes. Drain the mixture on paper kitchen towels and set to one side.

Combine the milk and cream with the eggs and nutmeg using a whisk, and pass it through a sieve to ensure a smooth consistency. Lastly, fold through the grated Comté, keeping roughly 50g back to sprinkle on top.

Reduce your oven temperature to 180 ° C. Spread half the onions and lardons in the base of your tart case (taking care to remove the bay leaf), and pour half the egg and cream mixture over the top. Repeat this layering process, and top with the remainder of the grated Comté. Bake for 25-30 minutes, until the top is a deep golden brown. Leave it to set for at least 15 minutes before serving.


Alsatian Quiche with Fennel Arugula Salad

While living in Europe for almost four years, we & # 8217ve grown quite fond of cheese and bread. Sometimes, it & # 8217s all we have for dinner, with a nice bottle of wine of course. A nice steinofen baguette (stone oven baguette), a bottle of Corbières, and a variety of cheeses, such as brie and camembert. On August 3 we celebrated our eleventh wedding anniversary in Strasbourg France. My husband Jason planned the whole trip as a surprise. He entered the address into the GPS and I was instructed to follow the directions. When we crossed the French border, I started to get excited. I had been hoping our destination was in France but he was trying to mislead me by telling me we may be meeting another form of transportation ferry, airplane, train, etc. When we arrived, in Strasbourg, I was thrilled!
We unloaded the car, went to our apartment to drop everything off and then Jason said, & # 8220I think we should go across the street to the grocery store and pick up a few things & # 8221. I can spend all day in any grocery store but a French one & # 8230 look out! We walked in and the first thing we saw was an array of baguettes. Warm, soft yet crunchy, we couldn't help picking out a few. Next, we headed for the cheese department, which is easy to find if you follow your nose, and picked out a camembert and a brie. Then, we were off to the wine & champagne section. Where we picked up a few bottles of wine and a bottle of champagne from Champagne. We headed back to the apartment where he wouldn & # 8217t let me help prepare anything, he told me to go out on the balcony and relax. He made us a nice spread of sliced ​​baguette, sea-salted butter, and cheese, and we popped the cork. We toasted to our eleven years.

After we took our time and enjoyed the ambiance from the balcony, we decided to venture out and explore the town. A new place for both of us with no plan in place other than to take in the scenery of old cobblestone streets that are typical of many small towns and villages across Europe. After passing the town church, which is more of a tremendously massive Gothic cathedral, we walked down a side street and wandered upon a bistro / tea room called La Part Thé. This little cafe had baguettes, eclairs, tarts, macarons, croissants, kugelhopf, tarte flambée (flammkuchen), and quiche. The only menu available was written on a chalk board outside. Being close to Lorraine, we had to try theirs Alsatian quiche, a bacon, onion, and gruyère flavored local specialty. Jason thought the salad was delicious and we immediately started naming flavors we could identify so we could later try to re-create it at home. It was a complex yet subtle walnut vinaigrette, the best we & # 8217d ever tasted. The quiche was delivered to us a few moments later & # 8230. oh, the quiche! The quiche was perfect & # 8211 a lovely, buttery, and flaky crust, rich and smooth egg custard that had just the right amount of bacon and onion. If only I could start every day with one of these.
Today I decided what better time to pull out Joël Robuchon & # 8217s The Complete Joël Robuchon and make his egg and bacon quiche, aka quiche lorraine). Although, I & # 8217ll be adding onions to the recipe, which will make it an Alsatian quiche. According to Joël Robuchon, the French took the word quiche from the German word for cake, kuchen. Quiche is a traditional specialty of Lorraine, the eastern region closest to Germany, which was served on the holiday tables of the dukes of Lorraine, in their capital city of Nancy, as early as the 16th century. During that time, the crust was made of bread, not pastry. Quiche Lorraine does not contain gruyère or any cheese for that matter. Gruyère is a Parisian addition, not a tradition.

I apologize for the poor Instagram photo & # 8230 a better image will be coming soon.

Alsatian quiche
adapted from The Complete Joël Robuchon by Joël Robuchon & # 8217s

for the crust: broken dough
this makes a 400 gram pie crust (25 cm /10-inch) tart for the quiche

Ingredients
250 grams (2 cups) sifted flour
5 grams (3/4 teaspoon) salt
1 egg yolk
115 grams (8 tablespoon) butter, diced and at room temperature
74 milliliters of water (5 tablespoons)

Directions
Place the flour in a large bowl. Make a well and add the salt, yolk, and butter. Mix gently with a wooden spoon until the dough holds together. Add the water and keep mixing til the dough becomes a smooth ball. Work as quickly as possible before the dough becomes tough. Flatten the dough, using the palm of your hands and then wrap the dough in plastic wrap. Refrigerate for at least an hour or overnight before using. After the hour is up, flour your work surface and your rolling pin. Roll out the dough to a thickness of 3mm
(1/8 inch). Lay the dough in the tart pan, fit it in, and cut off any dough hanging off the edges. Refrigerate while you prepare the filling

for the filling

Ingredients
3 eggs plus 2 yolks
250 ml (1 cup) milk
250 ml (1 cup) whipping (heavy) cream
1 medium yellow onion
200 grams (8 ounces) smoked lardons or thick bacon slab cut in small chunks
dash of cayenne pepper, sea salt, white pepper, and nutmeg
butter for sautéing
flour for dusting

Directions
Preheat the oven to 220 ° C / 425 ° F

Whisk together the eggs and yolks. Add the milk, the cream, a dash of cayenne pepper, a pinch of salt and grated nutmeg, then whisk. Preheat a skillet over low heat and add a little butter. Cook the lardons (note: if using bacon, butter is not necessary) for 3 minutes while stirring. Drain the lardons on paper towels.

Remove the dough-lined tart from the refrigerator. Put the lardons in the dish and pour the egg mixture on top. Bake for 5 minutes, then lower the heat to 180 ° C / 350 ° F and cook for about 25 minutes more or until the quiche has become golden brown.

Arugula & Fennel Salad

Ingredients
1 bulb of fennel
1 bag or bunch of arugula
1 lemon
scallions
extra virgin olive oil
sea ​​salt and freshly ground pepper

Directions
Trim the fennel bulb. Cut the stalks and the bulb in half. Remove the tough inner core. Using a sharp knife, cut the fennel into very thin slices and put them into a large bowl. Add the arugula. Drizzle with olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients. Immediately plate.


Quiche with mushrooms

Today I found inspiration in a delicious mushroom quiche, prepared with much love by Madame Pelin.

Discover the story and follow in your kitchen the tart recipe from which you can no longer take your eyes!

"The wonderful Quiche, a traditional French tart, actually has its origins in Germany, in the medieval kingdom of Lothringen which was then under German rule and which the French later renamed Lorraine. Initially, it was a kind of pie filled with eggs, cream and smoked bacon. But because the world is changing and progressing, and the culinary field is no exception, nowadays we find a variety of quiches, from the original Quiche Lorraine or Quiche Alsacienne with onions, to those with mushrooms, broccoli, spinach, leeks, salmon, Seafood.

So today I made a tart with crumbly dough, based on butter, stuffed with mushrooms, green onions, emmentaler, cheddar, eggs and sour cream. together a glass of white wine and a quiver full of stories… Is very delicious!

Method of preparation:

Mix 250 g of flour with 125 g of diced cold butter, 1 egg, 1 tablespoon of cold water and a pinch of salt. Knead a dough quickly, wrap it in plastic wrap and leave it in the fridge for 30 minutes.

Separately, the mushrooms are cleaned and cut into small slices, and the green onion is finely chopped. Fry the vegetables in olive oil, in a wok, until they soften and completely reduce the water left by the mushrooms (about 10-12 minutes), then season with salt, white pepper and nutmeg, to taste. In a bowl, mix 200 g of cream with 3 eggs and 100 g of grated cheese (cheddar and emmentaler).

Roll out the dough and place it in a tart form (26 cm in diameter), lined with a little butter and flour. Prick with a fork from place to place and put in the oven for about 8-10 minutes.

Remove the pan from the oven, add the mushroom mixture, then pour in the cream sauce. Bake in the oven over medium heat for about 45 minutes. Good appetite!"


Quiche with munster

Cook the steaks in the pan. Once the steaks are cooked, cut them into small pieces.

Step 2

Peel and chop the onion and fry it in the same pan with the bacon.

Step 3

Put the puff pastry in a pan, prick it with a fork. Put the bacon, onion and steaks in it.

Step 4

Beat the two eggs, add the cream and then pepper and add chopped parsley. Pour this mixture over the dough.

Step 5

Cut the munster into slices and spread them on the quiche.

Step 6

Bon appetit and attention to calories!

It's over! What did you think?

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Ingredients Tarte Flambée, a traditional Alsatian recipe

  • 500 grams of white flour type 550
  • 5 grams of fresh yeast
  • 25 grams of butter
  • 7 grams of salt (1 teaspoon and 1/2)
  • 325 ml. of barely lukewarm water (it is possible to enter a little less or a little more, depending on the quality of the flour used)
  • 200 grams of very fresh cow's cheese + 300 grams of greasy cream (minimum 25% fat) and very consistent or 500 grams of thick cream
  • 250 grams of onions (weighed ready cleaned)
  • 250 grams of homemade smoked ham or bacon with layers of meat
  • 1 teaspoon oil
  • 10 grams of butter, pepper, nutmeg

Preparation of Tarte Flambée, a traditional Alsatian recipe

1. Weigh the flour and other ingredients. As you have already noticed, from the list of ingredients, the amount of yeast is negligible. Dissolve the yeast in 2-3 tablespoons of lukewarm water (from the total recommended amount). Add 1 tablespoon of flour and mix well, then set aside until it starts to blister. In a large bowl, mix the flour with the salt, then add the activated yeast in the middle. Start kneading, gradually adding the remaining water over the flour. Knead until a homogeneous dough is obtained, then add the soft butter, little by little. Knead until you get a smooth and elastic, non-sticky dough, which is shaped into a ball and put in a bowl greased with a drop of oil. Wrap the bowl and let the dough rest for an hour.

2. Meanwhile, we take care of the filling: we will cut the finely chopped onions, then heat a pan over medium heat, add the oil and 10 grams of butter and immediately the onion. Sprinkle with a pinch of salt and reduce the heat to low, to harden the onion at low temperature. Stir occasionally and turn off the heat as soon as the onion has softened well, becoming translucent, without browning. Keep the hardened onion aside.


3. While the onion is cooking, we will also cut the homemade ham into slices, then into thin strips.

4. In the recipe I was inspired by, but also in other flambé tart recipes I read, a mixture of "fromage blanc" and cream was used. I tried to find out what this fromage blanc is and I found out that it is a very soft cheese, made from cow's milk, obtained by decanting whey from coagulated milk. It looks and doesn't look like cow's cheese, but I decided to use it, however, with the idea that the filling will have a much lower fat content. I processed the cottage cheese (200 grams) with the blender until it became very fine. I then added 300 grams of sour cream, mixed everything well and seasoned the mixture with salt, pepper and nutmeg to taste. Many recipes, however, do not use this cheese at all, but only greasy cream (in this case, as I specified in the list of ingredients, you will need 500 gr. Of cream).


5. As none of the elements of the filling are complicated at all and do not require meticulous or long-lasting labor, we will finish quickly. Do not forget to turn on the oven at this time, setting it at maximum temperature (mine heats up to 230 degrees Celsius, if you can, set an even higher temperature), the stone in the oven will need at least 30 minutes to heat up well (if you don't have a baking stone, use the oven's pizza baking program).

6. After an hour, our dough will not have risen much, nor would we have liked it, instead, it became very elastic, largely resembling a good pizza dough. We turn it over on the work surface sprinkled with flour and we will portion it into 4 pieces, as equal as possible, which we shape in the form of balls and we will cover them with a clean, wet towel, until we work with the other pieces.

7. One by one, we will spread each piece with the twister, on the floured, thin worktop & # 8230 almost like a pancake.

8. I will bake my tarts on sheets of baking paper, I am afraid that the cream will drip while baking on the baking stone and the whole house will be smoked with the smell of burnt fat. The hot stone effect remains just as strong, even if I use the paper. So, I roll the sheet of dough lying on the rolling pin and transfer it over the sheet of baking paper, unrolling it there.

9. Divide the cream into four and grease the dough sheet with cream, almost to the edges. Sprinkle with 1/4 of the hardened onion.


10. Sprinkle 1/4 of the finely chopped ham on the tart and it is ready to bake.

11. It was very easy for me to transfer it to the oven, I slipped the shovel under the sheet of baking paper and then I let it slide on the hot baking stone. No danger of burning or deforming the tart during handling! The tart should remain in the preheated oven at 230-250 degrees Celsius for 10-13 minutes. Mine was ready in 13 minutes and the specified baking time, 52 minutes, is summed for all 4 tarts.

12. The tart is ready as soon as the edges turn golden and I will take it out of the oven with the help of the same shovel. It smells like a beautiful dream!

Let the tart slide on a solid wood chopper, slice it and & # 8230 who can wait to cool down?

By the way, it's fabulously warm, with a glass of cold Riesling. Baking increase and great appetite!


Method of preparation

My dear ones, even if late, I wish you a Happy and Peaceful New Year with your loved ones, to be healthy and to have all your wishes fulfilled in 2012! I hug you dearly!

Now let me move on to the networks I made during the holidays, which I want to present to you in the following posts. I start with a delicious tart only good for an appetizer. It's easy to make (especially if you make my own version with purchased dough) and it's delicious !! Quiche Alsacienne is similar to Quiche Lorraine except that it has onions added to the list of ingredients.
I let the dough thaw, then I placed it in the shape of a tart, pressing lightly to set it well, then I pressed with my thumb on the edge of the form to remove the excess dough.
In a saucepan, sauté the kaiser and sliced ​​onions in two tablespoons of olive oil until lightly browned. I poured the mixture in the shape of a tart over the dough.
Separately, I beat the eggs, over which I grated the telemea and cheese, poured the cream and seasoned the mixture with salt, pepper, dried thyme and a few sprigs of green parsley. You can use other spices, depending on what you like.
The egg mixture with cheese and cream is poured over the kaiser and onion and evenly spooned to cover the entire tart.
I sprinkled the rest of the cheese over the tart and baked it at 180 degrees for about 25-30 minutes (to check, prick the tart with a sharp knife and if its blade comes out clean, the tart is baked).
The tart is served hot or at room temperature.
Enjoy your meal.

Smoked ciolan meatballs

Clean the ciolan well (if necessary, lightly grind it on the stove) and shave it with a knife, wash it

Chicken liver

Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.


Quiche Lorraine

I hope the Quiche Lorraine police don't catch me and pick me up for the original recipe. After all, to try, I tried and even refrained from putting a hardened onion because, apparently, it would have become Alsatian.

All in all, the idea is that originally, quiche Lorraine had the filling composed only of smoked ham, eggs and cream. And the dough wasn't broken either. Although this recipe is.

Ingredient:

    (click on the link)
  • 250 g smoked bacon, diced
  • 200 ml liquid cream for cooking (or 100 g fermented or cooking cream plus 100 ml milk)
  • 2 large or 3 smaller eggs
  • 100 g Gruyere cheese or other grated matured cheese
  • salt, pepper, grated nutmeg

Preheat the oven to 180 degrees C.

In a non-stick pan, fry the bacon without adding oil, until it becomes slightly crispy.

Remove on a kitchen towel to absorb excess fat.

If you want to add onions, now is the time. Finely chop the onion and fry it in the same pan in which you hardened the bacon.

Add the cream and mix.

Put half of the bacon and half of the amount of cheese in the already baked tart dough.

Add half of the egg and cream mixture.

We add another layer of bacon and cheese.

Pour the rest of the egg and cream mixture.

Put in the oven at 180 degrees C for 25-30 minutes, check that the filling is cooked.


Video: Leeks and Onion Quiche great starter recipe for vegetarians (October 2021).