20 minutes / 30 minutes

 serve 6

Pie pastry

6-8 slices of bacon, diced

3 eggs

1 1/2 cup of whipping heavy cream

1 or 2 tsp of butter

1/2 tsp of salt

1/4 tsp of pepper

1 pinch of grated nutmeg

 

 

Preheat oven to 400° F (200° C)

Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.

Rool out pastry in a pie pan. Pastry should come about 1" up the sides.

 Beat eggs, cream and seasoning. Add bacon.

 

Pour mixture on the pastry, no more than 3/4 of the pie pan.

 

Reduce heat to 300° F (150°C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready.

 

Let the quiche cool. Do not remove it from the pan. Goes well with a salad.

  

Wine suggestion: White wine from Burgundy, Tokay d'Alsace (French Wine Guide).

serve 6

 

 10 min / none

 

 

4 tomatoes

1 lettuce

3 cups potatoes (medium-sized)

3 cups green beans

1 cup canned tuna

6 anchovy fillets

2 eggs

1/2 cup black olives

2 tb fresh green herbs

1 cup french dressing

 

Boil the potatoes for 15 minutes or until ready, peel them and cut them in quarter. Boil the green beans for 15 to 20 minutes.

 

 

 Wash, drain and separate the lettuce leaves. Boil the eggs, peel them and cut them in quarter. Drain the anchovies and tuna. Quarter the tomatoes.

 

Seasons the tomatoes and beans with french dressing.

 

Season the lettuce leaves. Place them around a bowl.

 

Arrange the potatoes in the bottom of the bowl.

 

Decorate with the beans, tomatoes, tuna, anchovies. eggs, black olives.

 

 Pour in the remaining french dressing. Sprinkle with herbs.

 

Wine suggestion: Rosé Cotes de Provence

Prep time / Cooking time 10 min / none

1 1/2 cup black olives (such as Gaela or Kalamata)
2 garlic cloves
2 1/2 oz anchovy fillets
1/2 cup capers
1/2 cup olive oil
Fresh black pepper

(serve 6)

 Drain capers. Peel garlic. Pit olives.

 Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. Mix until the mixture is a paste.

Slowly add the olive oil and black pepper. Continue to mix until the paste is creamy.

Cover with a film. Refrigerate.

Tapenade is excellent on bread and toast but also with potatoes.