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Quiche Lorraine

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors — from asparagus to zucchini. This recipe makes enough filling for a pie…

Green Garlic and Chive Soufflé

This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese. Ingredients This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese. 5 tablespoons butter, more for pan 1 tablespoon grated Parmesan 2 fat bulbs green garlic, root and green parts trimmed, outer layer removed ¼…

Spinach and Onion Tart

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don’t have the time to make the crust, store bought will work just fine. Ingredients 1 yeasted olive oil pastry (1/2 recipe) 1 ½ pounds fresh spinach, stemmed and washed in 2 changes of water,…

Summer Squash Gratin

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables. Ingredients 1 recipe Sautéed Summer Squash with Red Pepper and Onion 2 large or extra-large eggs ½ teaspoon salt Freshly ground pepper ½ cup low-fat milk 1 cup cooked…

Root Vegetable Gratin

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin. Ingredients 1 ½ pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note) Salt freshly ground pepper ½ teaspoon fresh thyme leaves ¾ cup grated Gruyère cheese (3 ounces) 1 ½ cups low-fat milk (1…

Classic Fondue

This traditional Swiss fondue – the sort you might have encountered in an Alpine ski lodge circa 1972 – calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite….

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