Mushroom quiche

For 4 to 6 people (8 inch wide)

If you have a mold of 9 inch or +, put 7,4 fl oz of milk and 3,5 oz of ricotta

   Il vous faut :   

The crust

1 shortcrust dough with salted butter

1tsp of provence herbs d'herbes de provence, 

1tsp origano

peppet

To garnish

1/2 lb of fresh mushrooms (250gr) 

1/4 lb of ham (125gr)

- 4 slices -

2 eggs

2,8 oz of fresh ricotta (80gr)

6,1 fl oz of milk (18cL)

salt and pepper

1tsp provence herbs

Turn on the oven at 450°F

The dough

Make the shortcrust dough with salted butter, add the herbs with the flour

Flatten it on 1/4 inch thick

Place it in your pie pan, stab it with a fork and put in the oven for 4 minutes

Then, set aside while preparing the garniture

Ham and mushrooms

Rinse your mushrooms, cut the extremity of the feet and cut it in half, then in slice

Cut the ham in squares of 1/2 inch 

Put ham and muschrooms in a pan on medium heat with 2tsp of olive oil and a pinch of salt, stay before and mix it regularly so it takes colors.

When mushrooms are reduced and lost their water (it takes 12 minutes approximativly)

Remove it from the fire and dry them using absorbent paper and a colander if needed

Garnish

Beat the eggs with a pinch of salt, stir with the ricotta until smooth

Pour the milk, whisk it and add 1tsp of herbs,

on your pre-cooked dough, place the mushrooms ans the ham carefully 

and pour on it the egg/milk mix

- it must not go over the crust -

If you can't pour it all, don't risk to drawn your dough

- mon moule faisait 22 cm de diamètre -

Spread on it some pepper

Put in the oven for 35 minutes, turn it off and let it cool down 15 minutes 

in the oven with the door opened

Serve when still warm with a green salad, you can put fresh basil on the top :)

Quiche with leeks, proscuitto and goat cheese

Here is a quiche with leeks as I love them

For a quiche of 6 people (10inch)

If you have a 9inch pan, put only 6fl.oz of milk

   You will need :   

1 pâte brisée with salted butter, pepper and a pinch of ground nutmeg

- I also put 1 pinch of ground thym -

1 lb of leeks

7.4 fl.oz of milk

2 eggs

1 big pinch of ground nutmeg

shredded cheese

salt and pepper

optionnal :

2 slices of prosciutto, italian ham

- for a salty and crusty touch -

1.4 oz of fresh goat cheese (40gr)

-for its softness -

The leeks

Remove the exterior leaves and the dark green extremity, the hard ones.

It's kinda like sharpening a pencil, you will just have the thin and light leaves left.

Cut them in half (the long side), and then in half cylinder of 1/2inch each

Wash them carefully to remove all the dirt that may be left between the leaves, 

and use a colander to dry them off

Cook them : in a pan with some butter and salt at low heat

- they must not get any coloration, they just have to get softer -

OR in boiling water : 6 to 7 minutes in salted boiling water

OR steam-cooking

- I eat a lot of cakes, so I cook them without any butter -

Dry them with a colander and set aside on an absorbant paper

Turn the oven on at 450°F

The dough

Do your shortcrust dough, flatten it to 0,1 inch thick

Place it in your pie mold, stab it with a fork at equal distance and put it in the oven for 4 minutes

If your mold is in silicone, make a cylinder of alluminium to put as a circle 

around the edges to avoid them falling down

The filling

Beat the eggs with a hint of salt and a half teaspoon of ground nutmeg,

add the milk, whisk it and set aside

On your pre-cooked dough, spread the goat cheese in pieces,

place the leeks on it carefully, don't forget the edges

Pour little by little your milk/egg mix, it must not go over the crust, otherwise it would be flabby.

If you can't pour it all, don't risk it and stop pouring

- my mold was a little bit wider than 10inch -

Take 2 slices of prosciutto,

cut them in long bands and place them on the top of the quiche carefully,

Spread it all with shredded cheese and some pepper

Put in the oven for 35 minutes at 450°F 

Then turn it off and let it 10 more minutes

It's better to eat it warm :)

Gougères - Cheese Puff

They have so much success when I have guests... and they are so easy to make !

Classic french appetizer, suits champagne perfectly

(I might try with some bacon in it)

Follow the recipe of the pâte à choux,

I precise in it the moment where your choux will become gougères

You have your bowl, full of warm dough, your eggs have been well mixed in it,

your dough is soft and light, 

Add 1tsp of nutmeg, another dash of salt, and a handful of shredded cheese 

- I add the shredded parmeggiano from Trader's Joe -

Mix it well !

Then you can go back to the pâte à choux recipe, you make nut-shaped puff with the dough, 

and before putting the tray in the oven, add some more cheese on the top of them so they will have a really nice aspect and color.

Cooking time is the same as in the pâte à choux recipe, remove them carefully from the wax paper and you can enjoy them while they are still warm.

I always have some in the freezer, put them in ziplocs, well closed and when you want to use them, 

take them out in a dish, for a half an hour, then 5 minutes in the oven at low temperature

 to warm them up, they will be ready to eat in no time.

Bon appetit :p