April 16, 2009

{ recipe … }


camembert 1

Still time for comfort food … This a family based recipe. I adapted it  and made several modifications ..to please my lovely husband taste. He loves it . He made it up with camembert  :)


The little touch de Madame la marquise : Camembert cheese tends to be  sweeter when baked.  With the addition of deglazed onions and shallots  + the raisins , the final flavor is savoury, rich but not too strong.
I usually keep a few tablespoons of caramelized shallots, I like to sprinkle over the quiche (and the side salad). It is visually very appetizing and the texture is very interesting “en bouche”  with the crispy shallots {} the melting cheese quiche.

Quiche au camembert

1 sheet homemade or store – bought puff pastry
3 large free-range eggs
1 to 1 ½ cup crème fraîche or double cream (or full cream milk)
1/2 pound lardons . you can use bacon or pancetta ,  cut  crosswise into 1/2-inch wide pieces
2 onions, finely sliced
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup camembert cut into pieces. Substitution : coarsely grated Gruyere or whatever you like.
2 Tbsp balsamic vinegar or cider vinegar

optional :
3 shallots, finely sliced
1 cup golden raisins.

camembert 2

Preheat oven to 375 degrees F. 

Cook lardons / bacon or pancetta in a heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Réservez (set aside).

Meanwhile, fit puff pastry into pie pan and trim it so that just about 1/4-inch of puff pastry hangs over the sides. 

Over medium heat, sauté the sliced onions & the shallots in a little butter, deglazing with the balsamic or cider vinegar. They will caramelize slowly  and this will add extra flavors. 

Whisk eggs in a medium bowl until well combined, then whisk in crème fraîche, salt and nutmeg until just smooth. Add the onions & the shallots and ¾ of the gruyere and the (optional) golden raisins. Pour filling into pastry shell.  Sprinkle lardons or bacon evenly over filling and top with the camembert or the remaining Gruyere. 

Bake quiche in the middle of the oven, 35 minutes to 50 minutes depending on your oven, until set and puffy. The camembert quiche will puff up while in the oven and sink a bit once  out and cooled a little.  

Best served warm, with a fresh salad, ideally paired with a balsamic based dressing and a fresh glass of rosé. Let’s say a côtes de provence


More pictures below .


camembert 1
camembert 3

1 commentaires:

stacy di said...

looks delicious. your photos are great!

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