Brulee, of some sort

[wolfie74]

Tried to recreate a dish my chef made for me when I was in France. It's a dish from Normandy area and is like a quiche, only made with rue and a single egg.

Firstly, I made a typical quiche crust and lined a pan (would have been easier if I could have found my tart pan). Par baked it while I made a light rue and caramelized some thinly sliced onions with some bacon.

To the rue I added cream and the tempered a beaten egg and added that to it. I then sliced up some pears and lined the par baked quiche shell with the onion, bacon, pear and some crumbled cheese we had left over. I used a Stilton but would add a really sharp cheddar when I make this again.

The cream/egg mix went over the top and it all went into a hot over for about 20 minutes. Turned out pretty good so it will definitely be a 2nd time for this dish.

Comments

[shirou]

Sounds good. I've had a similar dish, but without the pear. I bet that adds a lot.

I think you mean "roux," by the way. A "rue" is a street, and the two words have different pronunciations.

[ame]

Hahah, I was about to comment with the spelling correction and you beat me to it. :)

[brigid]

I kept thinking of the plant "rue."

[scruloose]

...and I kept thinking of profound regret.

[wolfie74]

That's my lexdixia acting up again :)

That and I guess I should't trust DW's spell checker.