Traditional Quiche IFC # 2

Quiche is a part of french cuisine. It is an open faced pastry crust with a savory filling in it . The filling could be eggs, cheese , meat , seafood, spinach or any kind of vegetables. It could be either served hot or cold.

This  month's challenge on IFC was French Cuisine ( Alsace Lorraine ). As usual 3 recipes were suggested we had to choose one and explore it . The recipes were :

• Tarte Flambee.

• Kugelhopf

• Quiche Lorraine / Traditional Quiche

I tried Traditional Quiche and it came out really well . We both loved it so much . The pie crust was crispy the filling was cheesy and creamy . I had made some changes from the original recipe  according my taste buds.  I had omitted the chicken and added vegetables . Traditional Quiche was absolutely delicious. Thank you +Shobana Sekar  for suggesting these wonderful recipes.

RECIPE:

INGREDIENTS:

Pie Crust - I used my own recipe
Swiss Cheese - 1/2 Cup ( Shredded )
Chopped Onions - 3 TBLS
Chopped Garlic - 2 TBLS
Eggs - 2 Beaten
Light Cream - 1 Cup
Salt - 1/2 TSP
Sugar - pinch
Fresh grounded pepper - 1 TBLS
Chili Flakes - 1 TBLS
Carrots -  1 Cup ( Chopped )
Green Beans - 1 Cup ( Chopped )
Dried Parsley - 1 TBLS

INSTRUCTIONS:

• Preheat the oven to 425 F.
• Make the pastry shell for a 7 '' * 11" Pan ( That's what i used ).
• Heat some oil in a skillet . Saute chopped onions and garlic till they turn golden brown.
• Then add chopped carrots and Green Beans . Sprinkle some salt and cook till they are done.
• Using a blender  combine eggs , cream , salt , pepper , sugar , chillie flakes . Blend really well.
• Sprinkle the Vegetables to the pastry shell.
• Pour the mixture in the Pastry shell. 
• Bake the Quiche for 15 minutes in the preheated oven .
• Reduce the heat to 300F and bake for another 30 minutes or till the knife inserted one inch comes out clean.
• Allow the quiche to sit for 10 minutes as it is taken out from the oven    

Cut it into wedges and serve.

Linking it to Cooking with white at Merrytummy