Then, because one of the guests is a vegetarian, there will be Quiche Lorraine, alternately with mushroom and tuna filling.
Ingredients to the pastry: 250 gr white flour 125 gr margarine 1.5 teaspoons of salt 6 tablespoons of water
This must chill a bit in the fridge. Recipe says 2 hours; I only chilled it half an hour and it worked like a charm. *g* Then you roll it our, in a cake form of 26 cm in diameter (it must be buttered and floured first in the inside), so that the pastry will have a rim of at least 2 centimetres. Poke it a few times with a fork, so that the damp can leave while baking. This year, I didn't make one big cake, but twenty little ones, using muffin forms - they look very cute.
Ingredients for the mushroom filling: 500 gr mushrooms, diced, roast on oil and onions (I always use onion paste, it spares me the tears), seasoned with salt, pepper and parsley 3 eggs 250 ml of sour cream 125 gr grated cheese 1 pinch of white pepper
Beat the eggs with the sour cream and the white pepper. Stir in the grated cheese. Spread mushrooms on the bottom of the pastry. Cover it with the egg-sour cream-pepper-cheese mix. Cook it in the pre-heated oven, at 210°C for ca 30 minutes.
It's best when still hot, but I've made the small ones in advance and froze them. I'll heat them up when the guests come. .Traditionally, Quiche Lorraine is served with dry white wine from Elsace.
The original has cubed bacon instead of the mushroooms (ca 200 grams of it). The tuna filling is simply canned tuna (without the sauce), spread on the pastry.
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Ingredients to the pastry:
250 gr white flour
125 gr margarine
1.5 teaspoons of salt
6 tablespoons of water
This must chill a bit in the fridge. Recipe says 2 hours; I only chilled it half an hour and it worked like a charm. *g*
Then you roll it our, in a cake form of 26 cm in diameter (it must be buttered and floured first in the inside), so that the pastry will have a rim of at least 2 centimetres. Poke it a few times with a fork, so that the damp can leave while baking.
This year, I didn't make one big cake, but twenty little ones, using muffin forms - they look very cute.
Ingredients for the mushroom filling:
500 gr mushrooms, diced, roast on oil and onions (I always use onion paste, it spares me the tears), seasoned with salt, pepper and parsley
3 eggs
250 ml of sour cream
125 gr grated cheese
1 pinch of white pepper
Beat the eggs with the sour cream and the white pepper.
Stir in the grated cheese.
Spread mushrooms on the bottom of the pastry.
Cover it with the egg-sour cream-pepper-cheese mix.
Cook it in the pre-heated oven, at 210°C for ca 30 minutes.
It's best when still hot, but I've made the small ones in advance and froze them. I'll heat them up when the guests come.
.Traditionally, Quiche Lorraine is served with dry white wine from Elsace.
The original has cubed bacon instead of the mushroooms (ca 200 grams of it). The tuna filling is simply canned tuna (without the sauce), spread on the pastry.