November 10th, 2013
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!!
May 12th, 2011
This is one of those recipes that surprised me. I had never tried it. I picked it up at the grocery store and made it my own. A little more of this here and a little less of that there.
It is pretty easy and versatile. It can be used as a side dish. That’s exactly what I did, except that I paired them with my softshells. Too much of the same colors on the plate. I admit that I ruined my softshells by dusting them in cornmeal and spices. When will I learn that the best way to enjoy softshells is by sauteeing them on their own. They are so wonderful that not additives are needed.
The stuffed poblanos could be also good as a side dish for barbecued meats. On their own they would make a light lunch or dinner, accompanied, perhaps, with sliced tomatoes or any other salad. The perfect meatless meal.
A poblano is a mild chile peper from Puebla, Mexico. When it is in dry form, it is called ancho chile.
Predominantly mild, at times one might surprise you and give considerable heat; otherwise, don’t worry about it.
This recipe called for Poblanos or Cubanelles. I like the poblanos intense green color. Visually, I go more towards them. In the end, it is a matter of whether you can find one or the other in your friendly grocery store.
Stuffed Poblanos
1 jalapeno pepper, stemmed, halved and seeded (fresh or canned)
2 large cloves of garlic (optional, but it does add to the dish)
1 can (14 1/2 oz) stewed tomatoes, no salt
1/2 cup vegetable broth
3 tablespoons chili powder (if you want to use less, well, you know what to do)
2 cups cooked brown rice
3/4 cup frozen or canned corn
2 tomatoes, chopped
1/2 onion, chopped
2 egg whites
1/4 tsp. salt, optional
4 large poblanos, stemmed, halved lengthwise, seeded
3/4 cup shredded Monterey Jack cheese with hot peppers (it is not hot)
Pre-heat oven to 400 degrees.
Combine jalapeno pepper, garlic, stewed tomatoes with juice, broth, and 2 tablespoons of the chili powder in a food processor or blender. Process to get a consistency of medium to coarse texture. Pour into a 9″ x 13″ glass baking dish and set aside. Easy, isn’t it?
Mix rice, corn, chopped tomatoes, onion, egg whites, salt, and remaining tablespoon of chili powder in a bowl. Then, spoon about 1/2 cup of the stuffing into each poblano. I filled them up pretty high and then placed them stuffed side up in the baking dish.
Cover with foil and bake about 40 to 45 minutes. Then remove foil and sprinkle the peppers with the cheese. Bake another 5 minutes or so, or until the cheese melts.
Serve peppers with the sauce.
Note: This recipe is gluten free.
Enjoy….talk to you later….
Comments Off on Rehoboth Beach Eats! Quiche Lorraine, Simple, Savory, Versatile, Breakfast, Brunch, Lunch, Dinner….You Choose, Delaware Beaches, Southern Delaware