Tag Archives: cooking

French Onion Quiche

20 Aug

It’s hot in paris. I know it’s summer in a lot places, but paris isn’t really equipped to deal with this hot wave (with no beach and no air conditioning) and days are going by in a blur right now – cooking is just too much these days.
Still, had a small lunch meeting at work, and surprisingly, they wanted me to bring food…
This quiche is my specialty, it has a few steps to it, but basically it’s an easy and great way to impress people with your cooking.
You can put it all together in 30 min and than another 30-35 in the oven, just make sure to let it cool for at least half an hour before you try and cut it.

For the cheese mixture –
140 grams of grated hard cheese (emmental/comte or whatever you like, usually I choose gruyère)
250 grams skinny cream cheese
250 ml sweet cream
2 onions
1 leek, just the stem (the green part)
3 cloves of garlic
2 spoons of flour
2 eggs
salt and pepper

For the crust –
125 grams of butter
1.5 spoons of vegetable oil
5 spoons of water
¾ spoon of salt
1.5 tea spoons of sugar
1 and a half cups of flour

For decoration – chives


  1. Pre heat the oven to 200°c.
  2. Mix all the crust ingredients in a  medium pot and mix to a yellowish batter.
  3. Add all the flour at once and mix to get a soft dough
  4. Transfer the dough to an 28 inch pan, and with a wooden spoon flatten it to pan, with a little bit of margins to the sides (it’s doesn’t need to be even)
  5. Pop it in the oven for 10-12 minuets (leave the oven working when you take the pan out).

Meanwhile lets start with the cheese mixture –

  1. Fry the vegetables: first the onions (until they go brown, about 7 minutes), than add the leek and in the last 3 minutes add the garlic.
  2. Mix the vegetables and all the rest of of the materials in a bowl (the eggs go last).
  3. Pour the mixture on the crust, scatter some chopped chives on top (I use scissors) and put in the oven for 35-40 minutes.

Took it to work and it was gone in 3 seconds I think.. Oh well..


Baked Sweet-Potato Latkes

2 Aug

Woke up hungry today, so I decided not to fight it and just make something yummy for lunch (got up at 12:00 so it’s legitimate in my eyes to skip breakfast).

Making latkes always gets me thinking about me grandma. In her last years she lived with us, and we never quite got used to waking up at 7:00 to go to school and smelling the chicken soup she was making for lunch, but that’s just how old polish woman are, waking up at 4:00 and starting cooking for the family.

One small comment: Why do I bake and not fry? The year is 2012 people, is there someone alive that doesn’t know frying isn’t good for you?

2 sweet potatoes
1 potato
1 large onion, chopped and fried
30 grams of butter
1 egg
1 cup bread crumbs
Chopped parsley
Ground black pepper and salt

Cream dip:
Sour cream
Crushed garlic
Chopped chives
Salt and pepper

Once in the pan, give the latkes a small squash

  1. Boil the potato and the sweet potatoes until they are soft.
    Mash them with the butter.
  2. Mix the mash and the rest of the ingredients in a bowl and season it.
    Let it chill for a bit.
  3. Make latkes with semi-wet hands, put in pan covered with a greased baking sheet.
  4. Put in the oven (200°c) for about 30 min (depends on your oven), flip sides after 15 min.

In my opinion, you should really serve the dish with the dip, it upgrades the whole thing.

Try not to eat it all at once, I know it’s hard.
Any volunteers for doing the dishes?