This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.
My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.
I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have those things, but I did have the onion and artichoke hearts. Also, I threw a little goat cheese on top (along with the white cheddar). Delicious!
Here’s a link to everyone’s posts for this week.
. . . → Read More: FFwD: Quiche Maraichère
In reading through the recipe for this last week’s French Fridays with Dorie, I was skeptical about leaving the cherry pits in. “That sounds dangerous,” I said to myself. So, I made the decision to pit my cherries. I know a lot of people left them in, and I respect that, but I just couldn’t do it. The result, I thought, was good (generally, I’m not a fan of egg-y cakes). Perhaps, it would have been more flavorful with the pits left in, who knows?
One other change I did make, only because I was too lazy to go to the store, was to use 1% milk for the full fat milk and buttermilk for the cream. I think the result was pretty good! I also sprinkled some finely chopped almonds on the top before baking.
Oh and this is obviously fairly late. I was out of town Friday through Tuesday and the before-Friday time just got away from me. And as always, the FFwD recipe is in the cookbook, Around my French Table by Dorie Greenspan.
Okay, my photos are below and links to everyone’s posts are here.
. . . → Read More: FFwD: Whole Cherry (Buttermilk) Clafoutis
Well, I think this French Fridays with Dorie is one of my favorites! But, I did change a lot of things. This was mainly due to what I had on hand and what I didn’t want to go buy specifically for this recipe (cream, brioche).
I used some roasted garlic ciabatta that I had in the freezer and instead of cream, I added a little marsala wine to the mushrooms. It just seemed that with butter and egg yolks, the cream really wasn’t necessary. What is it with the French and cream?
I would love to make this sometime for brunch, with two slices of toast and two eggs per person and potatoes on the side. And mimosas.
Oh and as an endorsement that will mean nothing to anyone that doesn’t live in the Portland area, these eggs from Champoeg Farm are the best eggs I have ever used. I can usually find them at the New Seasons on Division (but not other New Seasons for some reason). And I just found out they do farm tours on Sunday. I am so doing that this summer.
Oh and one more note. I was not . . . → Read More: FFwD: Creamy Mushrooms and Eggs
I am very enamored of the Kale and Onion hand pie at Lauretta Jean’s. I’m trying to limit myself to one every other week, because when the pastry is that good and flakey, you know there’s a lot of butter. But, I think I have found a way to have the flavors a bit more often — Kale, Feta and Onion Quiche. And the best part? The crust is still delicious but made from a mix of whole wheat and white flours, as well as olive oil.
I’m sure I’ll still be getting a hand pie every so often, but this is a fairly good substitute, flavor-wise. Kale plus onions are just really, really delicious. The custard uses a short cut trick from Bon Appétit magazine of eggs and low fat cottage cheese. It’s not a traditional custard, of course but since the star is really the kale, it works just great here.
The olive oil tart crust is from Chocolate & Zucchini and it’s one of my favorites. I want to try making a sweet version this summer for a fruit tart. I’m thinking just substituting the dried . . . → Read More: Kale, Feta and Onion Quiche (in an Olive Oil Crust)
On Friday jwa brought some home some seafood graciously supplied by his friend Kevin at work (previously, he had been given some Crab that Kevin caught while crabbing). This time it was some freshly-caught salmon that had then been smoked here in town.
My initial idea for the smoked salmon was bagels and cream cheese but then I remembered this quiche recipe that I made all the time in the late 90s. It was a recipe from a 1996 issue of Cooking Light magazine and it might sound kind of weird, but it really works.
Now normally quiche is (of course, delicious) but also filled with cream, eggs and cheese and then poured into a buttery and white flour laden crust. So, so good but not really anything you can eat and not feel like you have to go on a 5 mile walk afterwards. Actually, it’s really rainy right now so I decided to lighten up the quiche instead. Plus, this recipe brings quiche into the realm of everyday eating, rather than just a high fat splurge.
Step One: Easy Olive Oil Tart Crust from Chocolate & Zucchini. This is the most awesome whole . . . → Read More: A Fall Brunch: Smoked Salmon, Capers & Cream Cheese Quiche