Quiche Dufour - oolala galore!

Gourmet ... simple and delicious!

Enjoyed directly from the oven or chilled ... for breakfast, lunch or dinner.


Pate Brisee

2 1/2 cups all purpose flour or whole wheat flour
1/2 teaspoon salt
1 teaspoon honey
1 cup butter, chilled and cut into small pieces
1/4 to 1/2 cup ice waters

Combine flour, salt and honey in a food processor. Add butter and process until combined. Add ice water slowly and pulse until the dough holds together. Divide the dough equally and form into balls then flatten and wrap in plastic. Chill in refrigerator for 1 to 2 hours or freeze for future use. For the quiche - roll out 1 ball of dough to size of pie dish and keep chilled.

Quiche

1 tablespoon extra virgin olive oil
1 teaspoon Fresh Direct classic provencal seasoning
sea salt - lemon - rosemary - garlic - shallots - thyme - paprika
1 bunch of fresh spinach
1 artichoke heart
1/2 red pepper
Gruyere cheese
6 eggs
cream

Preheat oven to 350 degrees. In a large skillet heat olive oil over medium and add fresh spinach - cook until wilted - set aside on paper towel to train. Steam a fresh artichoke, peel and cut artichoke heart into 1/2 inch pieces - set aside. Roast a fresh red pepper over an open flame until well charred, peel and dice - set aside. Grate 1/2 cup to 1 cup of Gruyere cheese.
In a large bowl whisk together eggs, cream and seasoning. Add cheese, spinach, artichoke and red pepper and combine. Pour into crust. Bake for 30 to 45 minutes.

This Brooklyn Contessa enjoys this as a simple lunch or dinner accompanied by a field green and arugula salad with balsamic vinegar, and of course, a lush glass or two of Louis Jadot red wine.

Enjoy!
BC

Brooklyn Contessa - Prima Bloggerina

In the summer when Brooklyn boils this Contessa takes to the LIE for some liquid refreshment ... in Southampton. The ocean is spectacular completely unaided; however, when accompanying an afternoon at the beach with a lush libation one is due for a fantastically enjoyable affair!

This Prima Bloggerina could never tire of the elegant and classic Bellini. The experience is habitually luxurious, the preparation minimal and the process simple. That being the foundation for sheer bliss and the credo of the Brooklyn Contessa. Quite inspired by the mélange of fresh white peach puree and Italian Prosecco from my beloved Venice, I conceived the Brooklyn Contessa version and entitled it Redentore.

Redentore

5.0 cl or 1 part plum puree

10.0 cl or 2 parts Prosecco

The Brooklyn Contessa always serves her Redentore chilled and in a champagne flute, even al fresco!

The plum puree is quite simple. Start by purchasing ripe plums, the fruit should be firm and quite fragrant, remove the skin and stone, place the plums in either a food processor or blender and pulse until smooth, then refrigerate.

Brooklyn Contessa goes to the market: "When I have a mean case of the reds I head off to the Westside Market for some comfort, soul food for those who embrace their quality conscious inner snob without obliterating our budget."

The Brooklyn Contessa would never encourage overindulging; after all, the objective is to have a delightful, and of course, memorable afternoon.

Enjoy!
BC