Yield: 8 servings

Short dough for quiche & quichettes precooked (see below)

Ingredients 1/2 cup (120 grams) carrot slices--boil in salt water 1 cup (200 grams) blanched spinach 3/4 cup (160 grams) chards or cardoons cooked in a blanc 1/2 cup (110 grams) button mushrooms 3 tbl. (40 grams) shallot 1 tsp (5 grams) garlic 1/4 cup (50 grams) butter 4 (200 grams) eggs 1 1/2 cup (350 grams) whipping cream salt, pepper, and nutmeg

Method

1. Heat the butter to a nut brown color gently sautè the spinach and garlic, then cut coarsely.

2. Sautè the mushrooms, shallots and garlic in butter.

3. Garnish the shell with the vegetables.

4. Add the other ingredients.

5. Bake 25 minutes, 160°C/320°F.

Dough, pate brisée

Ingredients

• 4 1/2 cups (1 kilogram) flour sieved

• 3 cups (700 grams) butter

• 1 1/2 tbl. (20 grams) salt

• 1 tbl. (16 grams) sugar

• 1/4 cup (50 grams) milk

• 4 (200 grams) eggs

Method

1. Mix butter, salt, sugar, eggs, milk and then quickly the flour. Do not knead.

2. Let it rest for 12 hours in the fridge.

3. Roll thinly with a rolling pin or dough sheeter.

4. Precook the quiche bases in oven 140°C/300°F with dry heat. Line with film and dry beans before cooking.