Hi all,
I just bought one of those quiche/tart pans. The kind that the botton pops out. Well it's my first pan of this sort and I don't have a single recipe. Could someone share some recipes with me?
Thanks a bunch, SPOONS
Hi all,
I just bought one of those quiche/tart pans. The kind that the botton pops out. Well it's my first pan of this sort and I don't have a single recipe. Could someone share some recipes with me?
Thanks a bunch, SPOONS
Here are two:
Quiche Lorraine (Julia Childs)
Recipe By : Saveur in July/August 1999. Serving Size : 8 Preparation Time :0:00 Categories : Breakfast/Brunch Eggs French Pie/Tart Crust Tart
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- FOR THE CRUST: 2 cups flour 1/4 tsp salt 1 Pinch sugar 8 tbsp cold butter -- cut into small pieces 3 tbsp. cold vegetable shortening -- cut into small pieces 1 egg -- lightly beaten FOR THE FILLING: 1 slab bacon -- (6 oz.) diced 2 eggs -- lightly beaten 1 1/2 cups heavy cream 1/2 tsp salt Freshly grated nutmeg Freshly ground black pepper
NOTES : In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. This recipe is adapted from Mastering the Art of French Cooking, vol. 1, by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1961).
Tarte Citron Madame Cartet
Recipe By : Patricia Wells, Bistro Cooking Serving Size : 8 Preparation Time :0:00 Categories : Desserts French Fruit Tart
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2/3 cup freshly squeezed lemonjuice (about 4 lemons) 1/2 cup sugar 3 tablespoons crème fraiche or heavy cream 5 large eggs 1 Pâte Sablée shell -- prebaked and cooled
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NOTES : Madame Cartet?s Lemon Tart When you walk into the minuscule Paris bistro, Cartet, your eyes land immediately on the desserts, arranged in a tidy row along the bar at the entrance. Without fail, this superb and simple lemon tart is there. I love the golden, yellow color, and the puckery tart flavor. As Marie-Thérèse and Raymond Nouaille, current owners, explained, "Madame Cartet used to make it with four eggs. We make it with five." Either way, I always think of it as a delicious end to a copious and satisfying meal.
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