Licia's Quiche Lorrainishe

This is a cross between quiche and Italy's torta rustica (savoury pie), while the recipe is basically inspired by the famous quiche Lorraine, there are a few key modifications I made, so it became "Lorrainish" :-p Possibilities for variations are abound, you can use any cheeses that melt well, or potatoes can be substituted with broccoli, cauliflower or asparagus depending on the season. They are also great for picnic or potluck as they still taste good at room temperature.

Licia's Quiche Lorrainishe

Ingredients:
1 small onion, chopped
150g speck or smoked bacon, shredded thin
1 large potato, chopped into small cubes (a little less than 1cm for quick cooking)
Olive oil
3 eggs
250g ricotta
80g gorgonzola, cubed
100g fontina (or gruyere, emmental or edam), shredded
dash of black pepper
240-300g sheet of puff pastry dough

In a large skillet heat up about 2tbsp of olive oil. Add onion, speck/bacon and potato until onion and potato are cooked through. Transfer the mixture on an absorbent paper and let it cool to the room temperature.

In the meanwhile line a pie form about 28cm diametre with the puff pastry sheet, covering well also the side.
Punch some holes on the bottom surface, cover with a wax paper and pour some dried beans evenly(just to loosely cover the bottom surface in a single layer).
Blind bake the pie shell for about 10 minutes at 200°C, until the edges are lightly browned.
Beat together the eggs and ricotta until well blended. Add the cheeses and the sautèed mixture, season with a dash of black pepper. Mix well.

Remove the beans* and the wax paper from the pie shell, and pour the egg-cheese mixture over the shell. Spread it out evenly.

Put the pie back to the oven and bake another 12-15 minutes, until the surface is nicely golden.

Kaiserschmarren

Kaiserschmarren (Trentino-Alto Adige)

This pancaky omelette/omeletty pancake is originally an austrian recipe, but it is very popular also in the alpine region of Italy. You can make a savoury version with cheese, chives, asparagus etc., but for a first try I definitely recommend this sweet version!! Lovely for brunch or afternoon tea, but it also offers great opportunity for us sweet toothes to enjoy a full sweet dinner!!

Kaiserschmarren


Ingredients to feed 4 hungry people

100g(3,5oz) sultana/raisins
6tbsp of rum (optional)
8 eggs, separated
8tbsp sugar
vanilla essence
2 pinches of salt
100g (3,5oz) flour
200ml (7 oz) milk
125g (4+oz, or 1 stick?) butter
100g almond slivers
powdered sugar
your choice of fruit comport or jam

Rinse the sultanas(raisins) with cold water, drain well and soak in the rum (or water).
Whip the eggwhite, gradually adding 4 tbsp of sugar, until firm.
Beat together the yolk, 4tbsp of sugar, salt and a drop or two of vanilla.
Add to the yolk mixture the flour, then milk, and the sultanas, mix well.
Finally, gently fold in the whipped eggwhite.

Melt half of the butter in a large skillet. (preferably cast iron)
When the skillet and the butter is well heated, pour in the mixture.
When the bottom side becomes golden brown, roughly cut up the mixture, using a spatula or large fork, to something like bite sizes or slightly bigger.
Add another half of butter and almonds, toss around and cook until they are nicely golden brown all round.
Generously coat with powdered sugar before serving, serve with your favourite fruit comport or jam, enjoy them while piping hot!!