250 grams Gruyere cheese, grated
250 grams of heavy cream
4 eggs
1 onion, chopped
4 Tbs. butter
1 pie crust
Preparation:
Make one large pie crust or 6 small crusts for tartes.
Sauté onion in butter until soft. Beat eggs slightly and add cream and onion. Place mixture in pie crusts. Bake pies for 30 to 40 minutes at 350°.
Serving Suggestion:
White wine and green salad are all you need with quiche.
Variation:
Add bacon, spinach, sun-dried tomatoes, broccoli, or your favorite vegetable.
Note:
Paul Bocuse’s Tarte aux Pommes crust recipe will make 4 tartes.
History:
Odile provided me with this recipe on one of our trips to France.
Odile, Fernande (her grandmother) and me.
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