Wednesday, September 14, 2005

Finally, a recipe!

Light and flaky is long overdue for a yummy recipe! Inspiration for this one came from an unlikely source. As the saying goes “Be careful whose advice you buy, but, be patient with those who supply it.” Here is some sound, free advice – Don’t go see Transporter 2. Not only is this advice free, it saves you $13 and gives you a free hour and a half. A bargain at half the price. Thankfully Francois Berleand was there for comic relief and his cooking stimulated my tummy into craving French food. The recipe is basic, simple and damn good. Enjoy!

Cook 7 c. of onions (yellow or white - mix them up!) in 3Tb of butter over a VERY low heat for about an hour. You want them tender and golden yellow. And use butter, not margarine - it's French for heaven's sake! Sprinkle 1 1/2 Tb flour over the onions, remove from heat and allow to cool slightly.

Preheat the oven to 375 degrees.

Beat 2 eggs in a bowl and add 2/3 c whipping cream, 1 tsp salt, 1/8 tsp pepper and a pinch of nutmeg. Mix well. Add 1/4 c grated swiss cheese.

Pour over the onions and transfer the lot into an 8 inch partially cooked pastry shell. Spread another 1/4 c of grated swiss cheese on the top along with 1 Tbsp of butter cut into pea sized bits.

Bake in the upper third of the oven for 20-25 minutes until the quiche has puffed (it is quiche after all) and browned.

bon appétit!


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