01/08/11

Testing quiche crusts...

Polenta Crackle Crust: . Wizz in the food processor: 1 cup flour, 1/2 cup breadcrumbs, 1/2 cup polenta, 5 tbs olive oil, 5 tbs water. . Pat down into a pan lined with parchment paper. Set aside . Beat 2 eggs with 20cl cream, 20cl water mixed with 2 tbs of powdered milk then add 2 tea potato starch. Set aside . Slice 2 onions. Fry them for a min or two in 2 tbs of sunflower oil. Cover and let them steam for awhile to sweeten up.Put the onions into the crust. . Pour the egg mixture on top. . Slow bake at 160°C for... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
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20/02/11

Onion and Mushroom Quiche with a Bread Crumbs Crust

For me a good quiche is about two things: A. the dough and B. the silky texture of the egg mixture In this recipe I wanted to play with the dough. I didn't want a flaky puff pastry nor the savory crumble of "pâte brisé", I wanted something... crunchy. And that is how the breadcrumbs crust was born. Incidently I also had a lot of breadcrumbs that I needed to use... The dough was made in my food processor and this is how I did it: Mix: 1 cup of chickpea flour, 1 cup of bread crumbs, 1/2 tea of salt, 1 tea of oregeno. ... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [0] - Permalien [#]
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