Marie-Ange's Recipes

Quiche Lorraine (without shortcrust)

3 eggs
1/2 litter milk
125 g Flour
100 g Ham (smoked pork belly)
100 g emmental
salt
pepper

mix all
cook 1/2 hours

Quiche Lorraine

shortcrust dough(250g flour, 125 g butter, water, salt)
3 eggs
1/2 litter milk (heavy cream)
ham
Emmental (optional)
Salt
pepper

Mari-Ange's always sets the oven at 480-F and she gets extremely good results in our oven. Keep an eye on things, but amazingly, everything comes out perfect in about half an hour.

Crepes

3 eggs
250 g flour
1 pinch of salt
1 tablespoon of oil
500 ml milk
(for an authentic flair, add Calvados but rum or cognac should be ok)

Mix eggs and dry ingredients first until they form a thick paste. Then slowly add milk until it the consistency is close to oil's. Quick cook them on a lightly oiled, hot skillet.