Here is a spin on the Quiche Lorraine for those vegetarian out there.
The batter is made the same way, just add anything you’d like to make it a quiche.
For this recipe, have the following ready.
Ingredients:
- Ready Made 9″ Pie Crust or Homemade one
- 3 eggs
- 3/4 cup skim milk
- 3/4 cup heavy whip cream
- 1 zucchini sliced thinly
- 6 cherry tomatoes
- 1/2 onion chopped thinly
- 1/2 cup goat cheese (cut in slices or crumbled)
- 1/4 cup shredded swiss cheese ( gruyere)
- 1 handful of pine nuts
- herbes de Provence, fresh rosemary, fresh oregano, cumin powder, nutmeg, salt and pepper
- 1 tbsp olive oil
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Posted by: Liz
on March 14, 2010.
Category: COMFORT FOOD, FRENCH, MEATLESS
Another quick and easy French classic.
Ingredients:
- 1 ready made frozen pie crust ( i use wholly wholesome whole wheat 9″ pie crust available at whole foods) or see Maud’s recipe for a home made pie crust.
- a slab (approx. 1/3 lb) of salt pork , sliced into 1/3″ x1/3″ sticks. (Alternatively you can use Pancetta, a slab of bacon or ham).
- 2 eggs + 2 egg yolks
- 1 cup skim milk
- 1 cup heavy whip cream
- salt, pepper, fresh grated nutmeg, cayenne pepper, star anise.
- optional: 3/4 cup grated swiss cheese (use emmental or gruyere)
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Posted by: Emilie
on March 14, 2010.
Category: COMFORT FOOD, FRENCH, QUICK n EASY, VICE
In this chandeleur season, it’s time for a crepe recipe on Flowers of Vice. Here is a very easy and quick one (no waiting necessary!).
Ingredients:
- 250 g (= 2 cups) white flour
- 1/2 liter (= 2 cups or 17 oz) milk (traditionally you would use whole milk, but I found that 2% works just as good)
- 3 eggs
- salt
- 50 g (= 3 tbsp) butter
- 1 tsp orange flower extract (this is optional but it gives a nice subtle taste to the crepe dough. You may also add 1 tsp of Rum or vanilla sugar/extract).
- a small potato and oil (to grease the pan)
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Posted by: Aurelie
on February 14, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, SWEET, VICE, WINTER COMFY
Rouille is a special sauce from the south of France. It’s basically a spicy mayonnaise, orange in color and delicious spread on some garlic grated bread. Traditionally it’s the sauce that comes with the bouillabaisse.(check out momo’s quick and easy recipe!) Alternatively I like make a tasty snack by spreading some rouille on a grilled toast (pain de seigle paysan from the pain quotidien is great!) that I rub with fresh garlic, topped with a few slices of avocados.
Ingredients
- 3 garlic cloves
- 1 egg yolk
- 1 cup olive oil
- spices: cayenne pepper, paprika, piment d’espellette and harissa if you like it xtra spicy (or 1 teaspoon of dijon mustard)
- a spoonfull of “mie de pain” funny there is no english word for that…so basically it’s the part of the bread that is not the crust…
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Posted by: Aurelie
on January 28, 2010.
Category: FRENCH, MEATLESS, QUICK n EASY, SAUCE
Here’s an quick n easy recipe from the pantry. Tarts and quiches are traditional to France as a main course. This is my adaptation of the Quiche Lorraine into a Quiche Nicoise.
Ingredients
- 1 filo dough or alternatively a pie crust . The filo is lighter and more flaky, you can get one ready made from the frozen section at your grocery store. Or make it yourself.
- 1 big can of tuna in olive oil. (take the italian brands, they tend to be less dry).
- 1 big yellow onion
- dijon mustard
- 1 cup of creme fraiche or heavy whipped cream
- spices: nutmeg, rosemary, salt, pepper
- a few cheey tomatoes for decoration
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Posted by: Aurelie
on January 28, 2010.
Category: FRENCH, QUICK n EASY, WINTER COMFY
Here is a real simple and cheap french meal (who said the french were always sofisticated?!), and highly satisfying.
Ingredients
- 2–3 potatoes per person sliced thinly, garlic, nutmeg, paprika, star anise, butter, creme fraiche (heavy whipped cream), milk, salt n pepper.
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Posted by: Aurelie
on January 25, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, WINTER COMFY
Typical meal from the beaches of Marseille, revu and corrected by Momo.
Ingredients
- 1 big yellow onion, chopped finely
- 8 to 10 big tomatoes, peeled and deseeded, and roughtly chopped to dices.
- 1/2 to 1 bottle of dry white wine (Pinot grigio is good). Adding a tad of pastis will make it even more authentic.
- 1 to 2 big red potato per person, sliced thick ( 5mm will do)
- Seafood: includes mussels, clams, shrimps and rock fish. Add or replace with gambas, langoustines, lobster, filet of soles or whatever else you find that is alive and from the sea. Make sure you rinse and scrape the shelfishes so they are clean.
- Spices: lots of garlic, parsey, rosemary, thym, sage, bay leaves, feneil, saffron. Make a bouquet garni.
- Olive Oil
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Posted by: Maud
on December 20, 2009.
Category: FRENCH, GO(o)DNESS, SEAFOOD, WINTER COMFY
