Tuesday, July 12, 2011

Meatless Monday – Quiche lorraine sans viande

You love eggs and so do I, but “they” keep saying that you should avoid eggs because they raise your cholesterol, increase your risk of coronary heart disease, and they have too much fat.  Hogwash, all of it!  Who are “they” anyways, is what I would love to know! 
Eating up to 1 egg every day, that means 7 or less eggs a week, does not have any negative effect on your health, in fact in moderation eggs are an excellent source of many essential vitamins and nutrients [1,2,3,4] (*Note that if you are at an increased risk of heart disease this recommendation may be different). If you can afford to buy eggs from pastured hens rather than battery caged hens please do, they are much more humane and can contain up to 2.5-fold more total omega-3 fatty acids, win-win [5]. You’re local farmers market is usually an excellent source!

Quiche lorraine sans viande

  • 1 cup flour
  • 1/3 cup butter
  • 1/2 tsp salt
  • 2-3 Tbs cold water

1.  Cut the butter into the flour & salt using a fork or any fancy gadget that you may have.  Ensure there are no large chunks of butter left.
2.  Add 1 tablespoon of cold water at a time in to the flour mixture until you can form it into a ball.
3.  Wrap it in plastic, and slam it in the fridge for at least 2 hours. It can stay in the fridge for up to 2 days, or place it in the freezer and use it any time within 3 months.

  • 7-9 free range pastured eggs
  • 2 Leeks
  • 1/2 red onion
  • 1 Tbs butter
  • dried oregano, basil, thyme, and savory
  • 1/2 cup milk
  • 1 cup grated parmesan cheese (or sharp cheddar)

1.  Turn oven on to 350 F. Take the pastry out, leave it for 5 minutes on the counter, then roll it out to fit an average sized pastry plate, and poke holes in it with a fork.  place the pie crust in the oven for 5 minutes, pull it out and set it aside.
2.  Cut the stalks of the leeks off and dissect in half and clean them (usually tons of dirt inside there).  Dice the leeks and the onion and sauté with butter and herbs for 5-10 minutes on low-medium heat.
3.  Whip the eggs and milk in a bowl together, and add some more herbs in this mixture.
4.  Place the grated cheese evenly on the bottom of the pastry crust, then layer the sautéed leeks and onions over the cheese and pour your egg mixture over everything.  Sprinkle some more herbs on the top.
5. Place in the oven 350 F for 30-35 minutes.

1 comment:

  1. It was so delicious!
    I can't wait until we own a real quiche pan!