I LOVE FRANCE!
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You probably saw the movie Julie And Julia last year.
Do you remember the first recipe at the beginning of the movie? Le boeuf bourguignon! Once I prepared one and invited our neighbors. This led me to go and show 2 families how to prepare it! Easy but takes lots of time, as most of good French cooking.
I enjoyed very much the movie, and so for my following birthday, I received as a gift the 2 volumes of Julia Child’s Mastering the Art of French Cooking.
Browsing the books, I found the leek quiche, and the onion quiche. Some flavors of former years came back to me, and so I decided to give it a try myself, but I thought it would be much better to combine both.
So here is my own variation of the ONION AND LEEK QUICHE based on 2 recipes by Julia Child (found in Mastering the Art of French Cooking).
WHAT YOU NEED
- 4 sliced whites of leek*
- 1 cup of water
- 1 Tablespoon of butter
- 1 big onion
- A bit of oil
- 1 ½ Tablespoon of flour
- 3 eggs
- 2/3 cup of plain yogurt [NB: this is my healthy version, you can use cream if you want a decadent version!]
- 1/8 teaspoon of pepper (or more)
- A pinch of nutmeg
- ½ cup of grated swiss, mozzarella, or whatever white cheese you like
- ½ cup of grated cheddar
- Deep pie shell [works well with frozen pie, but of course you can make your own pie]
- A mixing bowl
WHAT TO DO
- Clean and cut the whites of the leeks in tiny pieces
- Put them in 1 cup of water, add 1 Tablespoon of butter, cover and bring to a boil, when it starts boiling, uncover, lower a bit the heat, keep about 20 mn or until leeks are tender, strain the leeks
- While the leeks are cooking, peel the onion, cut in small pieces, and sauté in skillet with a bit of oil
- Preheat the oven to 385
- When onions are tender and golden, sprinkle with the flour, mix well, cook slowly for an extra 3 mn
- While onions are cooking, beat the eggs in a mixing bowl, with yogurt, pepper, nutmeg, and the grated white cheese
- Add cooked onions and leeks to the mixture
- Check the seasoning – I usually end up adding more pepper
- Pour into the pie shell
- Spread the grated cheddar on top
- Bake for 30 mn, or until the quiche is puffed and browned
- Enjoy and mouthful!
*ever wondered what to do with the greens of the leeks when it is too hot outside to put them in a soup with potatoes? Clean them well, cut in small pieces, and sauté them. Just discovered this recently, it is delicious. Don’t sauté them too long, it should just take a few minutes.
HAVE YOU EVER TRIED TO COOK SOME FRENCH DISH?
WHAT’S YOUR FAVORITE?