Ingredients:
1_9 inch pie shell
2 C.Milk or heavy cream
4 Eggs
1/4 Lbs. Cooked, chopped bacon bits
1 Medium size onion, diced, sautéed
Salt
White pepper
Nutmeg
2 T. Chives, chopped
1/2 C. Swiss or cheddar cheese
Procedure:
Beat the eggs and add cream, beat them together, season with salt,
pepper and nutmeg to taste
Add the bacon and onions to a 9 inch pie shell, then pour the egg
mixture on top of that, leaving a little room to sprinkle the chives and
cheese on top
Bake in a 374°F preheated oven for 35 to 40 minutes, or until the
egg is cooked and set
Serve and garnish
Notes:
Quiche is an open tart filled with a mixture of beaten eggs, fresh
cream and pieces of bacon, served hot as a first course or dors d' oeuvre
Originating in Lorraine (the name comes from the German
Serve lukewarm, so time it accordingly, or reheat at service time
You can use a pre-made store bought pie shell for this recipe
You can make other quiche using the same egg mixture
Küchen, meaning "cake"), it has become a classic of Frence
cuisine and is also widely enjuoyed in other countries
Its origins go back to the 16th century; in Nancy, where it is a
speciality, its local name is féouse
Derivatives:
Broccoli and cheddar
Seafood with fresh dill
Tomato, a fresh basil and parmesan
Vegetables and fresh herbs
Sweet peppers and cheese
Spinach and feta cheese
The possibilities are endless
Ingredients:
1/4 C. White vinegar
1 Pot of water
4 Eggs
4 Slices of Canadian bacon or ham
1 C. hollandaise sauce
Paprika
Procedure:
Simmer the water and vinegar
Poach eggs to desired doneness in the simmering water
Under a broiler toast muffins and bacon to the desired brown level
On a plate place muffin, then bacon, then an egg, then ladle a
little sauce on top of that
Garnish with paprika and serve
Notes:
The vinegar in the poaching water keeps the eggs together, so that
they do not spread apart
Best cooked soft or with runny yolks
The final product can be glazed under a broiler
Ingredients:
3/4 C. A. P. Flour
1/2 t. Salt
1 t. Baking soda
2 t. Sugar
2 Eggs
1 C. Milk
1/2 t. Vanilla and or 1/2 t. Grated lemon rind
1 oz. Melted butter
Procedure:
Sift the first four dry ingredients together
Beat the eggs in a mixing bowl, then beat in the milk to them
Make a well in the dry ingredients, then pour the egg mixture into
that well
Stir with a few swift strokes, don't worry about a few lumps that may
remain in the batter
Heat a 5 inch skillet with a few drops of oil, pour a small
amount of batter, about 2 oz., and then tilt the pan around so that
the batter spreads and turns out to be thin
Cook the first side until it is golden brown, then flip over and
briefly cook the second side
Notes:
Crêpes are a sweet or savoury dish made with a batter that us
poured sparingly into a frying pan (skillet) and fried on both sides
The word crêpe come from the Latin crispus, meaning curly
or wavy (in France the dish used to be called a galette
crêpe)
Crêpe batter in prepared in advance so that it may settle before
it is used
Buckweat flour may be used and either milk or water to mix
If beer is used to mix the batter, it will rise slightly
The number of eggs used depends on the individual recipe, but the
batter must always have a pouring consistency
Do not over mix the batter, a few lumps should remain
The batter should be made in advance so that it may settle before use
Use a few drops of oil in the skillet for each crêpe
Use the side that is cooked second for the inside of the crêpes
Roll the crêpe with other food items
Additions:
Ice cream and a dessert sauce
Whipped cream, a fresh fruit and a dessert sauce
Seafood with a fresh dill sauce sauce
Meat balls, tomato sauce, topped with cheese
Fresh lemon juice and sugar
The list goes on and on
Ingredients:
6 Eggs
Mayo or sour cream
Salt
Paprika
Dry mustard
Cayenne or curry
Worcestershire
Procedure:
Hard boil the eggs, cool under ice water, peel and slice in half
lengthwise
Remove the yolks into a bowl, mash them and then season to taste
Pipe the yolk mixture back into the whites
Refigerate for service
Serve and garnish
Notes:
Do not over cook the eggs. When they are over cooked they will show a
blue-ish tint around the yolks
Garnish with sprigs of fresh parsley, paprika, etc.
Use additions of your choice to taste
Additions:
Sardine paste
Chopped, sautéed chicken livers
Chopped ginger and creamed cheese
Chutney
Caviar
Smoked salmon
Grated blue cheese
Chopped chives, tarragon, parsley or basil etc.
Need I go on?
Ingredients:
4 Eggs
1/4 C. Cream or milk
1/2 t. Salt
Fresh ground black pepper
1 T. Melted butter
Procedure:
In a bowl beat eggs, then beat in the cream, salt and pepper to taste
Heat the butter in a frying pan, then pour in the egg
Lift the edges of the omelet with a spatula and tilt the pan
so that the uncooked egg goes under
Add fillings, then roll out onto a plate
Serve and garnish
Notes:
Do not over cook, should be a little runny in the center
Be sure that the butter is good and hot before adding the egg
Sauté the fillings before adding to the omelet and before it is
rolled out to the plate
Fillings:
Tomato
Mushroom
Onion
Bacon and or ham
Fresh herbs
Cheese
Smoked salmon or other seafoods
Be creative
