French Quiche Lorraine

Ingredients:
Filling :
- 200 gr [7 oz] lardoons (diced bacon)
- 6 eggs
- 20 cl [7 fl oz] single cream
- 60 gr [2 oz] of thinly semi soft cheese
- 1 tomatoe
- 1 Tbspoon of Dijon mustard
- salt, pepper & grated nutmeg
Shortcrust pastry :
- 200 gr [7oz] plain flour
- 100 gr [31/2 oz] butter (unsalted)
- 5 to 10 cl water [2 to 3 fl oz]
- 1 pinch of salt

If you chose to make your own pastry :
In an electric mixer, put the flour and the salt ; turn mixer on and add the butter cut in small cubes while mixing for another 15 seconds ; still mixing, add the first 3 spoons of water and then one by one slowly until the dough becomes a ball. Stop adding water right away (the ball must not stick). Leave the paste in a salad bowl for at least 30 minutes (with a bit of flour on bottom).

Make the Quiche :
1-Pre-heat oven 200°C/400°C ; butter the pie dishes ; cut the tomatoe into thin slices.
2- Spread directly the pastry in the pie dishes with your fingers (using flour to help, push dough from middle to sides of dishes). Let the pastry stand a bit higher than the dish edge.
3- Bake the pastry for 5 to 10 minutes ; get them out before they shrink, adjust sides if needed.
4- Fry the lardoons in a pan, stirring occasionally, until they get brown and crisp.
5- In the meantime, beat the eggs with a fork in a bowl and add the cream and seasonning.
6- Pour the lardoons in the beaten eggs, leaving the fat from cooking inside the pan ; beat again to mix.
7- For each pie dish, brush the case with the Dijon mustard, cover with sliced cheese, then with sliced toamatoe ; pour the eggs mixture on top (devide equally the lardoons).
8- Bake for 15 to 20 minutes if unitary pie dish ; add 10 minutes if you use a one single large dish.
Serve warm in the individual pie dish, ideally with a lettuce.

Bon Appetit les amis !!!!!!!!!!!!!!!!

Gratin Dauphinois

This gratin Dauphinois recipe is the classic potatoes au gratin in France.
This is perfectly serve with some meat or chicken.

Ingredients: 

• 5 cups whole milk
• 2 pounds (1,5 kg) baking potatoes, peeled and cut crosswise into 1/4 inch slices
• 1 1/2 cups heavy cream
• 1 1/2 cups crème fraiche (substitute sour cream)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/16 teaspoon (pinch) freshly grated nutmeg
• 2 tablespoons butter, softened
• 2/3 cup grated Gruyere cheese

Preparation:

In a large saucepan over medium heat, bring the potatoes and milk to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender.
Preheat the oven to 350F (180°C). Drain the milk from the pan and add the heavy cream, crème fraiche, salt, pepper, and nutmeg to the hot potatoes. Heat the cream-crème fraiche to just under a simmer (a few bubbles are fine) for 10-15 minutes, until the potatoes are very tender, but not falling apart.
Butter a large baking dish and spread the potato-cream mixture into the dish. Sprinkle the Gruyere cheese over the potatoes and bake for 20-25 minutes, until the potatoes are golden brown on top.
This gratin Dauphinois recipe makes 6 large servings.

Bon Appetit !