November 10th, 2013

Rehoboth Beach Eats! Quiche Lorraine, Simple, Savory, Versatile, Breakfast, Brunch, Lunch, Dinner….You Choose, Delaware Beaches, Southern Delaware

Plenty of restaurants offer the versatile Quiche for breakfast, brunch, lunch and even dinner.  It is that kind of dish.  My favorite is more of the traditional Quiche Lorraine.  It originated in Lorraine, France.  But, the word “quiche” come from the German word “kuchen” or cake.

My motto is “make it your own”, when it comes to recipes.  The same has happened with Quiche Lorraine; no two are created equal.  It is been said that, traditionally, the cream shoud be just that…cream, or even a stiff “creme fraiche”.  For my recipe, I used a light cream, trying to save calories and fat where I can.

Hope you like it.  It is very easy.  I do have a deep pie dish, but if you don’t, just cut the recipe in half.  I bought a prepared pie crust, and followed the directions on the package…making things so much more simple.

QUICHE LORRAINE

6 large eggs, slightly beaten

2 cups light cream

10 slices of bacon, crisply cooked and crumbled…I bought the low sodium bacon.

6 tablespoons Dijon mustard

1/2 cup finely minced onion

2 cups grated Swiss cheese

1/4 teaspoon salt…I did not add any salt because the bacon and cheese have plenty…up to you.

1/4 teaspoon pepper

Pie dough…if you want to make your own, it would probably be awesome!

Pre-heat oven to 375 degrees.

Combine all ingredients except pie dough…haha.  Pour into prepared pie pan and bake it for about 45 minutes to an hour. Closer to the hour, unless you cut the recipe in half.

It will be ready when a knife inserted in filling comes out clean.

Then, all you have to do is serve it and enjoy.

I served the Quiche Lorraine with a Kale Mango Salad.  Sounds weird to have served it with this salad, but it was great!!  The recipe for the Mango Kale Salad can be found on AboutMyBeaches.  Just click on the month of June of 2013 and scroll down to the 17th.  It is under Meatless Monday, Mango Kale Salad.  I got the recipe from Vege Fest in Rehoboth Beach this summer.

Have a great day!!

July 14th, 2012

Vichyssoise, Cold Potato Soup, Recipe, Easy, Gluten Free!!

Is it French or American?  The debate is still going on.  Doesn’t matter;  this is one of those soups that is refreshing during the hot summer season.  It is sooooo easy to make.  I do it all in the blender; 2 batches.  If I have leeks; I add them, if not I improvise.  As long as it is velvety smooth, we are in business.

I was looking at the little creamery potatoes on my counter.  They were not completely round; elongated, mostly.  The first thing I did before assembling the ingredients was boiled them in low sodium chicken broth until fork tender.  No peeling either; I like the skin.  Put them aside.

Vichyssoise

3 medium size leeks; white part only, chopped (If you don’t have them, improvise with shallots or green onions.)

2 tablespoons butter

1 medium size onion, chopped

1 container of the creamery potatoes (Other small white potatoes will do or about 4 medium size potatoes.) Already cooked in low sodium chicken broth; chop for easier blending.

3 cups of chicken broth (I used low sodium.)  Note:  Use more if needed.

1 cup of half and half

1/4 teaspoon mace

Salt and white pepper to taste

1 tablespoon chives (I did not have fresh, so I used dried.)

Sautee the onions in butter for a few minutes. Place aside.

In the blender, add about 1 cup of chicken broth, then add the potatoes.  Process them, adding more broth, if needed.

Add the rest of the ingredients, including the chives.  I know, the chives are supposed to be a garnish, not this time, though.  Blend.  If it gets too thick then, do it in two batches and add more broth and cream.  You want it to be smooth; not lumpy.

Taste and adjust seasonings.

Garnish:

I have been in a roasting pepper frame of mind.  I had roasted the peppers on a 375 degree oven by first cutting them in half, seeding them and then cutting them again in quarters.  Olive oil and a little salt and pepper.  In the oven until nice and soft for about 25 to 30 minutes.

I have also been making my own balsamic reduction.  One bottle of Pompeian balsamic vinegar on medium low until it completely reduces to about 1/2 cup. It takes some time before it reduces, though.  Great on veggies and I even drizzled some on the Vichyssoise.

That was it!!

Serve and enjoy…plenty of leftover soup to be eaten on the next heat wave, which I hear is coming way too soon.

Talk to you later and Happy Bastille Day!!