Our best recipes ... Salty Quiches
There are several choices of salty quiches... You can use them as an entrée
(a simple cheese or vegetable one), or you can make it a real main course,
with many good things in ! Let's try a few examples of our most famous ones...

TARTE A L'OIGNON
Onion Tart

- Pastry to use : puff pastry (replace with shortcrust
if you wish).
Instruction to make the pastry on "improvision page"above.

Tarte à l'oignon Filling :
500 gr [1 lb] brown onions / 2 egg yolks /
6 Tbspoons heavy cream
40 gr butter / 3 Tbspoons olive oil.

- Peel and mince the onions ; put them in a non-stick
pan with the butter and the olive oil ;
add salt & pepper.
Heat at medium flame, and fry them lightly for
15 minutes (they should get golden).
- Preheat oven at 220°C / 425°F ; butter the dish
and line the puff pastry (see more details).
In a salad bowl, beat the egg yolks, then add
the heavy cream. Mix with the onions.
- Fill the pastry with the onion preparation
and bake for 30 minutes.
Serve hot.

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- Pastry to use : shortcrust pastry
(good with puff as well).
Instruction to make the pastry on
"improvision page".

Camembert & Broccolis Filling :
6 eggs / 20 cl [7 fl oz] doucle cream /
300 gr [10 oz] broccolis / 2/3 of a camembert
(choose the camembert very creamy) /
2 tspoons Dijon hot mustard / salt, pepper,
grated nutmeg.

- Preheat oven at 200°C / 400°F ;
boil or steam the broccolis until cooked (reckon 15 minutes) ;
line the pastry in the tart tin.
- Beat the eggs with the cream, add salt & pepper and a pinch
of grated nutmeg.
Spread the hot mustard on the whole pastry surface (use a brush).
- Cut the broccolis flowers in 2 parts and display them on the pastry,
like a round shape. Cut the camembert in 8 parts and display
them between the broccolis flowers.
- Pour the egg preparation on the pastry and cover the broccolis
and camembert. Bake in oven for 30 minutes and serve..

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QUICHE AU SAUMON ET EPINARDS
Salmon & Spinach Quiche

- Pastry to use : shortcrust pastry.
Instruction to make the pastry on "improvision page".

Salmon & Spinach Filling :
6 eggs / 20 cl [7 fl oz] doucle cream /
250 gr [1/2 lb] frozen spinach / 2 salmon steaks /
2 Tbspoons oil / salt, pepper, grated nutmeg.

- Preheat oven at 200°C / 400°F ; line the pastry in the tart tin.
- Boil or steam the spinach just like mentionned on packaging ; strain them well.
Fry the salmon steaks in the oil for 15 to 20 minutes with a little salt..
- Meantwhile, beat the eggs with the cream,
add salt & pepper and a pinch of grated nutmeg.
- Crush the salmon steaks roughly with a fork and display them evenly on the crust.
Cover evenly with the spinach and spread with the egg preparation.
- Bake in oven for 40 minutes and serve..

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