I Love Paris Quiche – Lyonnaise Salade – Chocolate Mousse
Quiche
3 eggs, beaten
1/2 cup half and half
3 tablespoons grated parmesean cheese
1 pinch prepared mustard
2 ounces Gruyere cheese, grated
4 ounces cream cheese, cut into 1/2 inch cubes
salt and pepper to taste
6 paper thin slices tomato, seed and drain
Beat together egg, half and half, parmesan and mustard. Stir in Gruyere, cream cheese, salt and pepper until blended. Pour egg mixture into crust and place tomato slices decoratively on top.
Bake in 350 F oven for about 25 minutes or until custard is just set and top is lightly browned. Do not over bake. To serve, cut into wedges. Serve hot, warm or at room temperature. Pie can be prepared earlier in the day and stored in the refrigerator. Heat in a 350 F oven for 10 minutes before serving. This isn’t a traditional quiche, but a firm, dense cheese pie.
Serves 6
Cheese Crumb Butter Crust
3/4 cup cracker crumbs (use a tasty cracker like Butter Sesame or French Onion)
3/4 cup grated parmesan cheese
4 tablespoons melted butter
Combine all ingredients until blended, pat mixture on the bottom of an 8 inch porcelain quiche baker, and bake in a 350 F oven for 8 minutes. Allow shell to cool a little before filling.
Lyonnaise Salade
1 bag of Fresh Spinach
1 tbsp Dijon Mustard
1 tbsp wine vinegar
3 tbsp olive oil
Emmental (strong swiss cheese)
Diced Bacon pieces
Directions:
Fry the bacon pieces – you don’t need to add oil, because they ‘ll fry in their own fat – and while you’re waiting for them to brown, mix up the vinaigrette dressing. For this you’ll need one tablespoon of Dijon mustard, one tablespoon of wine vinegar and three tablespoons of olive oil. Mix them together until you get an even consistency (the oil shouldn’t separate from the vinegar and mustard). Note that this amount of dressing is usually enough for one head of lettuce. Chop up a few dozen cubes of Emmental, and mix them in with the lettuce. Once the diced bacon is ready, toss it in with the lettuce and cheese, and finally, add the vinaigrette dressing.
Chocolate Mousse
Ingredients:
7 oz. Dark chocolate
1.8 oz. Powdered sugar
4.4 oz. Butter
5 eggs
1 pinch of salt
1 teaspoon of milk
Directions:
Simmer the chocolate to a melt with a teaspoon of milk. Add the sugar. Add the butter. Add the salt. Beat the egg whites until very stiff. Progressively pour them into the chocolate as you stir from the bottom to the surface. Leave in the fridge for at least 4 hours.
Bon Appetit!
