Monday, August 18, 2008

Egging me on


I've been terrible at keeping up with blog events lately, but yesterday I was inspired. Yesterday Thatboy and I woke up at 10 AM, a luxury we are rarely afforded. We drove through the beach city we were staying in and found a little French cafe. And I don't mean the "we serve crepes" kind of French cafe, I mean the kind that's owned by a French family, where I am equally as comfortable ordering in French or English, where the crepes are made from buckwheat batter. We sipped our coffee and sat enjoying what was left of the morning over fresh squeezed orange juice and savory crepes.

Thatboy's crepe was filled with brie and bacon, while mine was loaded with fresh tomatoes and gruyere. The flavors were so intense I knew I wanted to play around a little with them at home. And lucky for me this week Joelen's hosting a food event featuring French food! My first recipe starts out with a classic French dish. Quiche. How do you make quiche more French? Make sure you use as much heavy cream as you can possibly find. Still not French enough? This is where the crepe inspiration came in - I added Brie. One bite and you'll be affecting that Pepe La Peu accent and drawing handle bar mustaches on your face with eye liner (oh come on, I can't be the only kid who did that....)

We served this as a light dinner. Which was perfect since I happened to bring home some new cupcakes to try tonight, which Thatboy has decided are his new favorite - which is a HUGE deal since he's been a die hard Sprinkles fan since Day 1. A light dinner saving room for dessert? What can be more French than that?


Brie and Ham Quiche
  • pie dough
  • 2 Tbsp butter
  • 3 slices ham
  • 1 wedge of brie, diced
  • 1 cup grated parmesean
  • 4 eggs
  • 2 cups heavy cream
  • 1/4 tsp ground nutmeg

  1. Preheat oven to 400. Roll out dough and place in pie pan. Cover with foil and bake 10 minutes. Remove foil and bake 5 minutes more. Set aside.
  2. Lower heat to 325. Julienne ham.
  3. In a skillet, melt butter and saute ham until brown.
  4. Spread ham on bottom of pie crust, sprinkle brie and parmesean on top of ham.
  5. Combine eggs, cream, and nutmeg and pour over ham and cheese.
  6. Bake 30 minutes or until set.
  7. Cool slightly, cut into wedges and serve.

Serves 8.
Each Serving has:
Calories 520.1
Total Fat 45.1 g
Cholesterol 240.4 mg
Sodium 729.8 mg
Potassium 189.3 mg
Total Carbohydrate 10.5 g
Protein 18.5 g

3 comments:

  1. brie + ham. oh, my.

    i didn't know you were fluent in french! cool.

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  2. I love quiche! I've never put brie in it, but I know I would adore it.

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  3. i'm with wan, you speak french?! wanna accompany us the next time we go to france? [no really, i've been twice now and it's just not my favorite place. jim, however, is determined for us to try it again sometime. it makes my head hurt just thinking about it]

    oh, and back to the food... drooling.

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