MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
"ADDC - Style" Alsatian quiche
Description
Here's another of my "ADDC - Style" quiches: the delicious Alsatian quiche. It's a very popular recipe with my customers who want a meal without meat or fish, but that's still nutritious and tasty. It's perfect in summer, accompanied by a nice fresh salad. A simple, generous and convivial dish that appeals to everyone.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the pastry: Knead the flour, butter, egg, water and fresh herbs by hand or in a food processor. Roll out the pastry and line a 29 cm quiche tin. Line with greaseproof paper, line with baking balls (or rice and dried beans) and bake for 15 mins at 170°C. Remove the balls and paper.
2. Prepare the onions: Dice the onions and fry in a pan with a little fat, without browning them too much.
3. To assemble: Spread the onions and grated cheese over the pre-baked tart base.
4. Prepare the mixture: Whisk together the cream, milk and eggs. Season with salt and pepper. Pour this mixture over the filling.
5. Baking: Bake the quiche for 40 minutes at 170°C. Halfway through cooking, turn the tin halfway round to ensure even cooking.
The quiche is ready when it still wobbles slightly in the centre when the tin is gently shaken. Don't let it overcook or the filling may split.
THERMOMIX® METHOD.
