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21 - Quiche Larraine (with sweet breads & oyster filling) Recipe

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This recipe for 21 - Quiche Larraine (with sweet breads & oyster filling) is from The Cook Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
2 C flour
1/2 t salt
1/2 stick butter
1 egg
1/4 C ice water
little lemon juice
dried beans

Custard Filling:
1/4 C chopped onions
1 C sliced mushrooms
1 clove garlic chopped
1/4 C butter melted
4 whole eggs
1 egg yolk
1 pt. 1/2 & 1/2
1/4 C parsley chopped
2 t salt
1/4 t tabasco sauce
1 t worcestershire
1 C grated parmesan cheese
1 t nutmeg
1/4 t taragon (rub between palms)
1 pt drained oysters
Directions:
Directions:
Dough:
Place flour, salt & butter in bowl, work in iwth pastry blender. Add egg, water & lemon juice.

Refrigerate dough for at least 1 hr in ball wrapped in saran wrap.

Butter quiche pan lightly. Roll out dough, place in pan, prick sides & bottom with fork, fit foil over dough, pour dried beans on foil. Bake in bottom thired of oven at 375º for 20 min. Remove beans & foil bake 10 min. more. Brush with egg yolk & little milk

Custard Filling:
Sautee mushrooms, garlic crushed in salt, in part of butter.

Beat eggs in bowl with wire whip, add cream, add mushroom mixture & rest of butter, parsley, cheese, etc.

Sprinkle toasted, crushed, bread crumbs over bottom of dough then place sweetbreads on top of crumbs & 1 pt drained oysters then pour custard over contents. Bake in lower 3rd of oven until custard is set & firm.

375º 40 - 50 min.

 

 

 

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