Tuesday, January 11, 2011

Silver City Ottawa Prices

with the heart of Cheddar Quiche Mushrooms and Herbs de Provence

Quiche di Funghi ed Erbe di Provenza

I felt like mushrooms. I wanted to flood the home with the gentle, unmistakable musky scent of these precious gifts of the humid forests of the autumn rain.
For many reasons, quest'anno le mie abituali passeggiate tra i colori sgargianti delle foglie arrossate dai primi freddi, sui sentieri infangati e coperti di ricci, avvolta dall'aroma affumicato dei caminetti accesi nei casolari attorno, non sono state frequenti.
E non ci sono state incursioni natalizie in Provenza, a caccia di prelibatezze che mi facciano sentire francese anche nella periferia fiorentina.
Ma a volte per sognare basta una quiche.

Ingredienti per la brisée :
  • 200 gr di farina
  • 100 gr di burro
  • 2-3 cucchiai di acqua
  • 1 pinch of fleur de sel

Ingredients for the filling :

  • 500 grams of sliced \u200b\u200bmushrooms
  • 1 / 4 onion 2 eggs
  • 100 ml cream
  • butter taste
  • Herbes de Provence salt

pepper Method: Put

in the mixer the ingredients for the brise, except water, and shake a small hit. Add enough water to get the crumbs workable but not sticky. Store in refrigerator.

Blow up in the pan the mushrooms and onion with a little 'butter, until the liquid of the first you will not be restricted and will not become creamy. Let cool.

Meanwhile, whisk the eggs with the cream, salt and pepper.

Inverse crumbs of crust into a lightly greased baking dish and spread it to cover the bottom. Compattatele with a slight pressure of the palms of your hands, then raised the dough on the walls of the pan to form the edges. It is very important to do so, to maintain the characteristic crumbly texture of the dough crust. (No, I have not read in a book by Felder, I made it and it works ;-))

Spread mushrooms and in the hollow of onion quiche, colateci the mixture of cream and eggs and sprinkled with herbs de Provence.
Bake at 180 degrees for about 1 / 2 hour.


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