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Language and food are a great combination! Test your French and please your palate by trying out this recipe, brought to you by our French instructor Sev.
Quiche aux courgettes
Here’s a recipe from my mom that is one of the many variations on the classic quiche lorraine: it can be made with tomatoes, spinach and ricotta cheese, etc. Here, the main ingredient is zucchini. It is often a summer dish, since zucchini are in season then. It can be served warm or cool, as an apéritif or plat principal. A sure crowd-pleaser, it agrees well with any dry wine, but perhaps especially a light, refreshing rosé.
See if you can understand the recipe in French. The English translation is given below if you need any help.
Ingrédients:
- pâte feuilletée (24-26 cm diamètre), brisée ou sablée
- 1 kilo de courgettes
- 4 œufs
- 175-200g de crème fraîche
- 2 gousses d’ail
- 1-2 cuillerée(s) de curry
Préparation:
Allumez le four à 230°C (450°F). Lavez et essuyez les courgettes; coupez les 2 extrémités. Taillez les courgettes en rondelles, sans les éplucher, faites-les cuire dans une poêle avec un peu d’huile ou de beurre. Écrasez les gousses d’ail et mélangez-les aux courgettes en milieu de cuisson. Arrêtez la cuisson quand les courgettes sont un peu croquantes et dorées. Mettez le tout dans une passoire pour bien les égoutter, en appuyant dessus avec une cuillère; laissez-les s’égoutter.
Cassez les œufs dans un saladier. Rajoutez la crème fraîche, ainsi que le curry. Assaisonnez avec du poivre et du sel, selon votre goût. Battez le tout, et bien mélanger.
Mettez la pâte feuilletée dans un moule. Dans le fond de pâte, disposez les rondelles de courgettes. Verser l’appareil (c.a.d le mélange préparé) œufs-crème dessus.
Mettez au four. Au bout de 20 minutes, réduisez la chaleur à 180°C (360°F). Laissez cuire au four à 180°C pendant 20 minutes.
Bon appétit !
Ingredients:
- puff pastry (24-26 cm diameter), broken or shortbread
- 1 kg of zucchini
- 4 eggs 175-200g
- fresh cream
- 2 cloves garlic
- 1-2 tablespoon(s) of curry
Turn the oven on to 230°C (450°F). Wash and dry the zucchini; cut both ends. Cut the zucchini into slices, without peeling them, cook them in a pan with a little oil or butter. Crush the garlic cloves and mix them with the zucchini halfway through cooking. Stop cooking when the zucchini is a bit crunchy and golden brown. Put everything in a colander to drain well, pressing down with a spoon; let it drain.
Crack the eggs into a bowl. Add the fresh cream and the curry. Season with pepper and salt, to taste. Whisk everything together and mix well.
Put the puff pastry in a mold. In the bottom of the dough, arrange the zucchini slices. Pour the mixture (i.e. the prepared mixture) eggs and cream on top.
Put in the oven. After 20 minutes, reduce the heat to 180°C (360°F). Bake at 180°C for 20 minutes.
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