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
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
