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Show msmmmm Quiche Fillings quiche filling is a flavoring that is held together with a custard that is. eggs and a liquid of some sort. The eggs slow ly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard just the right balance between it and the garnish, whatever it may be. You cant be exact about measures, because shells vary in depth. But you can calculate by the egg. adding more or using less. For each large egg: Break egg into a cup: add liquid to reach the level. Quiche Lorraine. This is the original Alsatian model. It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon. Try it on one of those days when you're slim as a scallion. A 1 You're ready to make a quiche. The shell is (preceding page). When all the ingredients are at hand, assembling them for the oven takes but a moment. pre-bak- Sausage & Onion Spinach INGREDIENTS For an baked shell serving 6: Z 2 cups minced onions Z 2 tablespoons butter or oil 14 cup dry w hite French vermouth Seasonings: salt, pepper, sage ch 2 .4 pre-bake- d. store-boug- ht a fresh spinach quiche. shell for INGREDIENTS baked shell serving 6: ounces (1 package) fresh spinach 2 tablespoons butter 2 tablespoons minced scallions Seasonings: salt, pepper, nutmeg The custard: 3 large" eggs blended with enough milk or cream to make I Vi cups in all 1'4 cup grated Swiss cheese For an Z 10 Z Z Z Italian-styl- e I PARADE MAGAZINE JULY 15, 1984 lightly in oil. Pour custard to within 18 inch of shell rim. Spread on the cheese and arrange the sausage slices on top. Bake in upper middle level for 35 minutes, or until puffed and lightly browned under the sausages. sausages The custard: 3 large eggs blended with enough milk or cream to make 1 Vi cups in all Z 14 cup grated Swiss cheese Preheat oven to 375. Cook onions in butter or oil: add vermouth and boil rapidly toevaporate liquid. Season careshell. fully and spread into the Meanwhile, steam the sausages 10 minutes. slice them on the bias and brown A creamy onion quiche topped with spicy Italian sausage slices. Tomato Provenqale INGREDIENTS baked shell serving 6: peeled, seeded, juiced and chopped 1 Vi cups) large clove of garlic, pureed cups of sliced onions cooked For an Z 5 medium tomatoes Z 1 Z2 in olive oil needed): salt, pepper, oregano, cayenne, tomato paste, olive oil Z egg plus 3 yolks, lightly beaten Z F4 cup chopped parsley : 8 anchov ies mashed in olive oil Z 14 cup grated Parmesan cheese Z 1 or 2 large tomatoes, sliced shell needs support when filled for baking. Keep on its quiche ring, or pin or clip an aluminum collar around it. A free-standi- INGREDIENTS For an baked shell serving 6: 1 cup cooked shelled shrimp Z 2 tablespoons butter Z Seasonings: salt, pepper, pinch of tarragon Z 14 cup dry white vermouth Z The custard: 3 large eggs blended with enough milk or cream to make Vi cups in all 1 Z 3 tablespoons grated Sw iss cheese Saute the shrimp with the butter and minute. Add the seasonings for vermouth and boil for I 2 minute. Strew shrimp in pie shell. Pour in custard to within D8 inch of rim: sprinkle on cheese. Bake 30-3- 5 minutes at 375. or until puffed and browned. 1 CheeseBacon pre-bak- ( Preheat o cn to 375 Stem and w ah the spinach: drop it into a large kettle of boiling salted water for 2 minutes. Drain, refresh in cold water, squeeze dry and chop. Saute slow ly in the butter and scallions lor several minutes until tender. Season nicely to taste and let cool briefly : then blend into the custard Strew the cheese in the pie shell. Pour in the spinach mixture to within '8 inch of rim. Bake in the upper middle level of the oven for 30-3- 5 minutes, or until quiche has puffed and the top has browned lightly. '2-c- Shrimp into the onions; cook, stirring, 10 minutes or until its a thick puree. Add seasonings: let cool until tepid. Beat in eggs and parsley. Spread anchov ies in the shell: add the puree and cheese. Place tomato slices on top; drizzle on a little oil. Bake 30-3- 5 minutes at 375. INGREDIENTS For an baked shell serving 6: 6 crisp strips of cooked bacon C 12 cup coarse-grate- d Swiss cheese The custard: 3 large eggs plus milk or cream to make 1 Vi cups Salt, pepper, nutmeg Z Seasonings (as 1 A different formula here no milk or cream. Blend the tomatoes and garlic Break up the pieces of bacon and d strew in the bottom of the shell; sprinkle on all but a spoonful of cheese. Pour in custard to within 18 inch of the rim; sprinkle on the rest of the cheese. Bake 30-3- 5 minutes at 375. pre-bake- |