Tag Archives: quiche

Gorgonzola and Caramelized Purple Onion Quiche

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Filed under Fleximolds, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

 

IMG_4309Do you have days when life is so crazy that dinner time arrives, and there is nothing on the table. Last night was this kind of night. I had nothing planned to make. Nothing really in the fridge and yet we needed to eat dinner. So what do you do?? Well, you either order out ( something that we do not do), or find things to use in the fridge. And this is what I did. I searched,  found gorgonzola cheese and lettuce. I did not even have a pie crust so I actually made it from scratch, but you certainly can make your own.

Ingredients for 1 quiche for 6-8 people:

  • 2 large purple onion diced thinly
  • 2 tbsp of olive oil
  • 1 cup of gorgonzola cheese crumbled
  • 2 cups of heavy cream
  • 4 eggs
  • salt and pepper to taste
  • 1 pie crust
  1. In  a large frying pan, warm up the olive oil. When the olive oil is sizzling, add the chopped onion and saute it.
  2. When the onion is starting to become an amber color, turn the heat down to medium and keep cooking for 10 minutes until the onions are becoming a darker brown and becoming softer. Set aside.
  3. Place the pie crust inside the tart mold, or the round mold.
  4. With a fork, prick the bottom of the pie to prevent an air pocket to form at the bottom of the pie.
  5. In a large bowl, empty the caramelized onion, crumbled gorgonzola, eggs, cream and mix well.
  6. Pour this mixture into the pie crust.
  7. Cook for 25 to 30 minutes.photo 4
  8. Serve with a salad. Miam, Miam, Miam.

Bon Appetit and Happy Cooking!!!

Quiche Lorraine

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Filed under What's Up in Cecile's Kitchen

photo
If there is no time to make dinner, you can always make quiche;-)
Quiches are staples in France. We eat lots of quiches. They are easy to make, they cook fairly fast and they make for some yummy dinner or lunches.  We like to eat quiches in France because they are very very inexpensive to make and they allow you to use whatever you have in your fridge.
I will tell you that a good quiche needs to have either cream or whole milk, and lots of cheese;-)
 Did you know that “although quiche is known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. 
The most popular quiche is quiche lorraine. Quiche lorraine is a quiche with smoked bacon or lardons. It was only later that cheese was added to the quiche lorraine. The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The ‘quiche alsacienne’ is similar to the ‘quiche lorraine’, though onions are added to the recipe.” Wikipedia.
Well today I will present a very easy recipe of quiche lorraine. 
We cheated here with the dough as we bought one instead, but making the dough from scratch would add considerable time to this recipe.
Ingredients for 1 pie of about 9 inches:
  • 1 pie crust,
  • 1 cup  of bacon,
  • 1/2 cup of grated swiss cheese,
  • 1/2 cup of shredded parmesan,
  • 1 cup of heavy cream, 
  • 2 eggs.
  • pepper to taste.
  1. Mix all the ingredients together, and set aside.
  2. Place the dough inside the large round mold, or inside the tart mold.
  3. With the fork, puncture the dough to allow the air to come out and your dough will not bubble during baking.
  4. Empty the filling into the pie crust,
  5. Cook in an already warm oven at 400 for 25  minutes.

Bon Appetit and Happy Cooking!!!

 

Sun-Dried Tomato, Arugula, Ham and Parmesan Crustless Quiches

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Filed under appetizers, entree, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

photoAfter spending a week having copious breakfast, I tried to resume to my school breakfast this Monday ( smoothies or cereal bars),  but was not satisfied and was famined by the time 10am came. So last night  I decided to make some crustless quiches.
At first I thought of making one of my favorite, Asparagus and Boursin crustless quiches but since I had other ingredients on hand, i decided to play a bit.

My quiche may not look that appetizing,  but it was very good and very satisfying. I think next time I will however place arugula at the bottom of the quiche and not at the top for esthetic reason.

photo

Ingredients for 6 individual quiches:

  • 6 tbsp of sun-dried tomatoes ( the soft ones, or the one preserved in olive oil)
  • 6 tbsp of shredded parmesan
  • 8 oz. of fat-free ham ( sliced thinly and cut in small squares)
  • 3 oz. of fresh arugula chopped
  • 5 eggs
  • 2 1/2 cups of milk
  • dash of pepper
  1. Turn the oven to 400.
  2. Place the large round tray on a medium perforated sheet.
  3. Divide the ham among each round.
  4. Continue with the parmesan and finally the sun-dried tomatoes.photo
  5. Divide the arugula equally in each round.photo
  6. In a large bowl, beat together the eggs and the milk. Season lightly with some pepper.
  7. Pour the egg mixture in each round equally.
  8. Bake in a warm oven for 25 minutes.
  9. Eat warm or cold.

photo

Bon Appetit and Happy Cooking!!!

Smoked Salmon Quiche

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Filed under entree, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Last night I was not going to cook. At least this is what i had decided.  I wanted to get rid of all the left-overs. I cook, cook and cook and at the end of the week, there are so many left-overs that there is no room for anything else. So last night as I scanned for what to eat in the fridge, I found an array of things:  broccoli, bacon strips, smoked salmon, smoked gouda. Lots…

Of course I could have left those things alone, and just taken the left-overs out but I reasoned that making quiches would only take a minute….and instead I set myself to make quiches with all those wonderful things….

I made 5 kinds of quiches: Smoked Salmon, Quiche Lorraine with Bacon and Emmenthal, Bacon, Broccoli and Smoked Gouda and Smoked Salmon and Dill, Tomato, Bacon and Purple Onion.

Today I will present of my favourite: Smoked Salmon

Ingredients for 12 large-sized individual tartlets:

  • 1 pack of pie crust
  • 1 1/2 cup of smoked salmon crumbled
  • 3/4 cup of milk ( fat-free, whole, or heavy cream)
  • 3 eggs
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1 tbsp of dill lemon herb blend from Demarle ( optional)

Roll the dough out on the roulpat and with the large dough cutter ( 3 7/8) cut twelve tartlets. Place the tartlets in the opening of the large tartlet mold. With the shaper push the dough down ( such a great tool!, you can push the dough down in seconds while it would take longer using your fingers). Then set aside to prepare the filling. In a large bowl crumble the salmon ( I used the Hickory Wood Flavored Salmon from Costco. It was delicious).

Mix all the ingredients mentioned in the list above and mix well. Pour the mixture into each tartlet, making sure to scoop the salmon up so that all tartlets have salmon. Cook in the oven at 400 for 20-25 minutes or until the pie dough is golden.

You may also cook the Smoked salmon quiche in a 9 inch tart mold, and in this case it would take 30 to 35 minutes.

Ingredients for the 9 inch tart mold:

  • 1 pie crust out of 1 pack of pie crust ( the pack always have 1 pie crust in them)
  • 2 cups of smoked salmon crumbled
  • 1 cup of milk ( fat-free, whole, or heavy cream)
  • 4 eggs
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1 tbsp of dill lemon herb blend from Demarle ( optional)

For the Dill/ Smoked Salmon Quiche, just add 1 tbsp of the dill Demarle Herb mix to the egg mixture, stir well, pour it in the pie crust and bake for the same amount mentioned above.

Eat with a green salad, et voila!!!

Bon Appetit and Happy Cooking!!!

A quick Lunch fix: Smoked Ham, Parmesan and Cheddar Cheese

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Filed under entree, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

When I came home this past Tuesday during my lunch break, my whole family greeted with warmth but said: ” Cecile, can you please take us to the store, there is nothing to eat…” “Nothing to eat???, what do you mean, there is nothing to eat.”: I replied, and as I answered I went to see what i could find in my fridge to fix lunch.

I found a ton a things: cucumber, tomatoes, ham, cheese, and plenty more. So much so, in fact, that for lunch, we had cucumber salad, tomato caprese, quiche, lamb, grilled sausages and pasta.

Quiche is one of those wonderful things that you can fix quickly and use whatever you have in your fridge so long as you have cheese.

Ingredients: 1 pie crust ( pre-made), 5 eggs, 1 1/2 cup of heavy cream or milk ( if you use 2% milk, or non fat, you will need to add another egg because of the water content), 1 cup of shredded parmesan, 1 cup of sharp cheddar, 1/2 tsp of salt, 1/4 tsp of pepper.

Place the pie crust in the pie mold, and prick the bottom with the fork. Cut the ham in small strips and disperse them all over the pie, do the same with both cheese.

In a bowl, crack all 5 eggs, add 1 1/2 cream ( or other milk product you are using), the salt, the pepper and mix well. Pour the mixture over the ham and cheese. Place in the oven and cook at 375 for 35-40 minutes or until the center of the quiche is no longer wobbly.

Et voila,

Bon Appetit and Happy Cooking!!!

Green Asparagus and Boursin Breakfast Quiche

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Filed under breakfast, entree, Fleximolds, poultry, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

This past Monday, as I came down into my kitchen for breakfast, I suddenly realized that there was nothing for breakfast except bread and croissants ( What a pity;-). And of course those items were nothing I cared to eat. So knowing how important breakfast is, I set up to prepare me a “tartine” of whole wheat bread and peanut butter. And I did prepare it, but looking at it really did not inspire me. So I left for work with an empty stomach ( yes, i know…). So guess what I did when I arrived home that evening, i made sure to prepare something for my breakfast. Quiches are the best things in the world. You can just about add anything in it. So since I had lots of green asparagus and cheese is always a great addition since it adds flavors, I looked for something that would “marry” well with the asparagus…. And i found Boursin;-)

Ingredients for 12 cupcakes size quiches or 6 larger one: 6 eggs, 2 cup of milk ( or skim milk, or even heavy cream), 30 asparagus, 1 boursin cheese ( I used parsley and garlic, but shallots would work well as well.), 1/2 tsp of salt, 1/4 tsp of pepper.

Trim the end of the asparagus by breaking them. Then cut the asparagus in 1/2 inch segments. Place the asparagus in the round mold, cover the mold with the silpat and cook in the microwave for 2 minutes. Divide the asparagus equally in the tray that you will be using. In a large bowl, break the eggs, add all the other ingredients and stir to mix well. Empty the content equally in each opening of the tray and cook for 15 minutes. 

Bon Appetit and Happy Cooking!!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche

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Filed under appetizers, breakfast, Fleximolds, Recipe with Demarle Cookware

Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche

Posted
Filed under appetizers, breakfast, Fleximolds, Recipe with Demarle Cookware

Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Breakfast Tomato Crustless Quiche

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Filed under appetizers, breakfast, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

What do you eat for breakfast? Like a true French person, I love to eat bread with butter and jelly and of course I love my croissants. Because croissants, or shall I say, “good croissants” are hard to find in our area and I am cautious of their effect on my waistline, I only eat croissants on the week-ends if I find some good ones. Generally my breakfast will be scrambled white eggs and a croissant on week-ends. During the week, it really depends. Sometimes it is whole wheat bread with butter and jelly, sometimes it is cereals, and sometimes it is fruit. This week for whatever reason, nothing really stroke me fancy for breakfast.  But I know the importance of eating breakfast, I tried to fix some scrambled eggs on Monday morning. Result: I was happy with my breakfast but ran late that morning…It is too much trouble to prepare the eggs, eat and clean…

So i started to think that quiche would be great and that is what i fixed last night.

I used my large round mold tray and made 6 individuals quiches. You may heat them up or eat them cold. Which i did this morning.

Ingredients:

6 eggs, 2 1/2 cup of milk ( I used lactose fat free milk), 3 roma tomatoes, 10 oz of shredded gorgonzola cheese, 1/2 tsp of salt, 1/4 tsp of freshly ground pepper.

Slice the roma tomatoes very thinly, sprinkle some salt over them and lay them on some paper towels. Set them aside for a few minutes. In a large bowl, add all the other ingredients except the gorgonzola and mix well.

Take the large round mold and layer the tomatoes in a flower pattern. I placed 5 slices so it looked like a 5 petal flower. Sprinkle the gorgonzola on top, making sure to divide the cheese evenly. Take the egg mixture and empty it evenly in all 6 “circles. Place the tray in the warm oven at 375 and cook for 20 minutes or until the top is nice and golden, and the middle of the quiche is firm, and not liquid.

Eat the quiche as it comes out of the oven for dinner with a salad, or eat it cold  like me for breakfast. It was fabulous! and I was happy and satisfied this morning.

NB: You could also add a pie crust if you wished. Same cooking time!!!

Bon Appetit and Happy Cooking!!!