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Friday, December 21, 2012

Broccoli Rouy Quiche

Today my emotional rollercoaster is making a stop for quiche.
Quiche is so easy to make if you can find an appropriate crust, and is so versatile you can make it as insanely shocking or as traditional as you want.  I'll eventually make a fusion style quiche using spices or chili, but today, I'm using French cheese and my favorite trees, broccoli and cauliflower.
My source of inspiration will be increasing exponentially during the following week.  There is some sort of inverse proportional relationship regarding number of beats per second and something divided by zero during my imposed vacation time.  In the horizon are things like khandvi, samosas, raw milk paneer, and ravioli..which may be in continuous evolution as the week continues.
1 pâte brisée (raw pie crust)
4 eggs
1 small handful small cut broccoli florets
1 small handful small cut cauliflower florets
1/2 Rouy, sliced (or whatever other cheese you have)
 2 Tbsp cream cheese
1/2 cup heavy cream
1 handful shredded swiss
3 or 4 grinds of fresh cracked pepper
pinch of salt
pinch of nutmeg
1.  Beat the eggs with cream and cream cheese.  Add the pepper, salt, nutmeg and swiss.
2.  Preheat oven to 350°F and prepare crust as instructed (usually put it in a baking dish, stab it with a fork and cook it 5 minutes).
3.  Pour half the egg mixture into the crust, add the broccoli/cauliflower and cheese, then add the rest.
4.  Bake for 30-40 minutes until nice and golden.

Serve with salad and feel fancy for making quiche.
To make this really fancy, find mini individual pie crusts and make a bunch of mini quiches as hors d'oeuvres or as the French like to say, Amuses Bouches (mouth teasers).
The French can be so naughty with simple language...
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