Salty Quiches Recipes

TARTE A L'OIGNON Onion Tart - Pastry to use : puff pastry (replace with shortcrust if you wish). Instruction to make the pastry on "improvision page"above. Tarte à l'oignon Filling : 500 gr [1 lb] brown onions / 2 egg yolks / 6 Tbspoons heavy cream 40 gr butter / 3 Tbspoons olive oil. - Peel and mince the onions ; put them in a non-stick pan with the butter and the olive oil ; add salt & pepper. Heat at medium flame, and fry them lightly for 15 minutes (they should get golden). - Preheat oven at 220°C / 425°F ; butter the dish and line the puff pastry (see more details). In a salad bowl, beat the egg yolks, then add the heavy cream. Mix with the onions. - Fill the pastry with the onion preparation and bake for 30 minutes. Serve hot. * * * * *

Serves 6 persons. Prep' time 30 minutes Baking time 30 minutes Easy, classical, vegeterian. Simple...

QUICHE AU CAMEMBERT ET BROCOLIS Camembert cheese & broccolis Quiche Serves 8 persons Prep' time 20 minutes Baking time 25 minutes Vegeterian, very easy, original.

- Pastry to use : shortcrust pastry (good with puff as well). Instruction to make the pastry on "improvision page". Camembert & Broccolis Filling : 6 eggs / 20 cl [7 fl oz] doucle cream / 300 gr [10 oz] broccolis / 2/3 of a camembert (choose the camembert very creamy) / 2 tspoons Dijon hot mustard / salt, pepper, grated nutmeg. - Preheat oven at 200°C / 400°F ; boil or steam the broccolis until cooked (reckon 15 minutes) ; line the pastry in the tart tin. - Beat the eggs with the cream, add salt & pepper and a pinch of grated nutmeg. Spread the hot mustard on the whole pastry surface (use a brush). - Cut the broccolis flowers in 2 parts and display them on the pastry, like a round shape. Cut the camembert in 8 parts and display them between the broccolis flowers. - Pour the egg preparation on the pastry and cover the broccolis and camembert. Bake in oven for 30 minutes and serve.. * * * * *

QUICHE AU SAUMON ET EPINARDS Salmon & Spinach Quiche - Pastry to use : shortcrust pastry. Instruction to make the pastry on "improvision page". Salmon & Spinach Filling : 6 eggs / 20 cl [7 fl oz] doucle cream / 250 gr [1/2 lb] frozen spinach / 2 salmon steaks / 2 Tbspoons oil / salt, pepper, grated nutmeg. - Preheat oven at 200°C / 400°F ; line the pastry in the tart tin. - Boil or steam the spinach just like mentionned on packaging ; strain them well. Fry the salmon steaks in the oil for 15 to 20 minutes with a little salt.. - Meantwhile, beat the eggs with the cream, add salt & pepper and a pinch of grated nutmeg. - Crush the salmon steaks roughly with a fork and display them evenly on the crust. Cover evenly with the spinach and spread with the egg preparation. - Bake in oven for 40 minutes and serve.. * * * * *

Serves 8 persons Prep' time 20 minutes Baking time 25 minutes Very easy, classical