Traditional recipes

Quiche With What You Have In The Fridge

Quiche With What You Have In The Fridge

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As I personally am a fan of Sofia cheese from Delaco, I am of course also passionate about the idea of ​​a perfect, nutritious and good-looking tart to use.
So here is a quiche recipe, quick and extremely tasty: eins, zwei, drei… how I like to describe networks that are made quickly and are good to remember.

  • Cake dough:
  • 400 gr flour
  • 200 gr butter or margarine with 60% fat
  • A pinch of salt
  • Very cold water (approx. 100ml)
  • Filling:
  • 200 gr lean ham (in this case Prague ham)
  • 200 gr kaizer (or peasant ham)
  • 1 white onion (large)
  • 1 lg olive oil
  • 3 eggs
  • 200 ml unsweetened whipped cream (Lidl)
  • 200 gr flat cheese (Sofia de la Delaco)
  • Salt
  • Pepper

Servings: 6

Preparation time: less than 60 minutes



It took:

Flour, butter and salt are kneaded. Add a little water until the dough receives consistency and comes off the bowl without being sticky.

The dough is spread in the shape of a tart. Prick with a fork and put in the fridge (15-20 minutes)


Finely chop the ham and kaizer. Chop the onion.

Put the oil and onion in a pan. Cook until golden. Add the meat and fry for a few more minutes. Remove from the heat and allow to cool.

Beat eggs with salt and pepper. Add the whipped cream.

Remove the dough tray from the refrigerator. Distribute the meat and onion composition evenly.

Pour the mixture of eggs and whipped cream and sprinkle with grated cheese.

Bake for 25-30 minutes in a 1… gas oven or until golden.

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(5 points / total votes: 38)

Mari Ana 6 years ago - 8 October 2011 16:37

Re: Quiche Lorraine

Definitely for quiche with goat cheese. My vote went there. That doesn't mean I won't try the new recipe.

doru1953 6 years ago - 9 October 2011 11:26

Re: Quiche Lorraine

Utza 6 years ago - 28 October 2011 04:27

Re: Quiche Lorraine

I also used bacon and cheese, it turned out phenomenally good! Extraordinary recipe I have to tell you that I use your site every day, it's a real inspiration and all the recipes came out as in the photos so far Congratulations! Keep it up!

alis 6 years ago - 30 November 2011 11:58

Re: Quiche Lorraine

vote for the one with the ham, and the husband said to add onions next time. and be Alsatian.

aluas maria 6 years ago - 15 February 2012 14:39

Re: Quiche Lorraine

carmen 6 years ago - 9 March 2012 21:06

Re: Quiche Lorraine

super, super good Alsatian. thanks!

Laura 6 years ago - 12 March 2012 21:53

Re: Quiche Lorraine

Shall I say it's over in an hour? I think it was too little for the four of us. Very easy to do, although at first it seemed complicated.

Gabriela 5 years ago - 14 October 2012 14:51

Re: Quiche Lorraine

I'm a beginner in dough. Can you tell me, please, what is the stretching technique so that it doesn't stick? I spread it between 2 plastic sheets, with the twister, but, although it had been in the fridge all night, it still stuck to the foil in some places. Your dough, however, looks great in the picture.

Otherwise, the tart is delicious. Thanks for the recipe!

Adriana 5 years ago - 26 February 2013 13:09

Re: Quiche Lorraine

Hi Ioana!
I also made the Alsatian version, but I used onion elbows. it gave it a great flavor. It was very good. However, I wonder why no salt is put in this dough at all and if it would not be better to bake a little crust before putting the filling. I did according to your instructions and it came out as if uncooked at the bottom of the tray. the edges baked nicely, but the bottom remained soft and transparent as you can see in your picture and it was a bit strange to eat.

Ioana 5 years ago - 26 February 2013 13:19

Re: Quiche Lorraine

in these doughs I do not put salt because the crust does not become so crispy (it keeps the moisture). but if you miss it, you can add salt.
do not bake the crusts before unless the filling is more liquid or if a low baking temperature is required. usually the bottom is softer from the filling, but it should not be unripe, meaning you can taste raw dough.

Adriana 5 years ago - 26 February 2013 14:03

Re: Quiche Lorraine

Thanks a lot for the answer. At the first comment I wanted to say that I used cooked onions. but it didn't work out.
now I prepare according to your recipe chicken stew with beer. Congratulations for the site and for all the patience.

Laura Aioani 5 years ago - March 16, 2013 14:38

Re: Quiche Lorraine

Ioana, if I apply the apple pie technique is it ok? My dough came out really good when I baked the pie, so I thought it would work here too. Thanks

Ioana 5 years ago - 16 March 2013 14:42

Re: Quiche Lorraine

yes, it's the perfect technique for quiche crust

Pirvan Luci 5 years ago - 5 April 2013 13:53

Re: Quiche Lorraine

I can't find the paddles on the robot, can I use the dough mixer? Thanks.

Ioana 5 years ago - April 6, 2013 09:23

Re: Quiche Lorraine

yes, if you mix briefly, until the flour and butter become like breadcrumbs. don't mix it anymore.

Laura Aioani 5 years ago - 10 April 2013 16:51

Re: Quiche Lorraine

I'm not tired of. this "tart". I apply the apple pie technique, you can really feel the difference ... It's super tasty. Thanks!

Ioana 5 years ago - 11 April 2013 16:22

Re: Quiche Lorraine

Laura, so you feel like we're evolving

Laura Aioani 5 years ago - 11 April 2013 18:52

Re: Quiche Lorraine

Of course Ioana. At first I didn't quite understand when you said "use this ingredient, it really makes a difference". But now we have evolved! Or the taste buds challenge me more and more Today I took slices of quiche to school. there was a "battle" on them hahahaha (especially since here people don't cook much at home as we understand this process ..)

Ioana 5 years ago - April 12, 2013 09:34

Re: Quiche Lorraine

Good observation, Laura. to know that your papillae have evolved as well. I saw this in my husband, who already feels any change in food, without knowing exactly what it is, but quickly signals to me that something is different, that it is better or weaker depending on how I change the quality of ingredients or techniques used. the positive part is (in our case, I don't know if you felt that too) that if our taste buds are very happy we get tired of very small portions of food or dessert.

Laura Aioani 5 years ago - 12 April 2013 15:04

Re: Quiche Lorraine

Exact. I wanted to mention this, I swear! But I thought it seemed to me .. You know what they say, less, but quality !!

Marinescu Amalia 4 years ago - 31 August 2013 18:09

Re: Quiche Lorraine

if I add some bell peppers when I fry the bacon with onions, do I spoil the recipe? : d
what if I put the feta instead of another cheese?

Ioana 4 years ago - 2 September 2013 10:09

Re: Quiche Lorraine

peppers you can put quietly. with the girl be careful if it is salty, you will have to mix it with an unsalted cheese (cow's cheese for example), otherwise the tart will come out very salty.

Lia 4 years ago - November 6, 2013 10:10

Re: Quiche Lorraine

Ioana, it's an extraordinarily good dish.
There are 3 of us and next time I will prepare it once and a half in something bigger, it came out a bit small but insanely good with goat cheese and just a little cheese on top. And chicken pastrami instead of bacon.

It can be seen from the pictures, but you should specify that it stops from the cheese and is sprinkled on top. It comes out perfect.

I also studied Julia Child's recipe but I chose this one.
Aaaa. and I tempered a mythical julienned onion and I think the flavor was enhanced.

Ioana 4 years ago - November 7, 2013 11:59

Re: Quiche Lorraine

Lia, I don't sprinkle cheese on top. It's just that it's not completely covered in sour cream. because you used goat cheese, which you probably crushed, it didn't behave the same way, the cream didn't fit in as well as in the case of grated cheese.
if you look at the goat cheese quiche, there is no cheese left on top: [link]

Lia 4 years ago - November 8, 2013 05:02

Re: Quiche Lorraine

Aaaa. Excuse me, that's what I thought of the pictures.
But it was perfectly fine anyway. The taste was not altered at all.

Thanks for specifications for that at some point I will end up preparing the other variants of Quiche and not start inventing

Valy 4 years ago - 25 April 2014 05:38

Re: Quiche Lorraine

Quiche is my favorite, no matter the filling. I am very happy that I found your recipes and I can make them at home alone! I find the dough to buy, ice cream, and at the filling I became very creative. I keep eggs and cream and the rest is something from the fridge, it works great and only onions.
Excellent recipe, thank you from the bottom of my heart!

Tiana 3 years ago - July 29, 2014 1:33 PM

Re: Quiche Lorraine

Iona, just a question, I don't eat pork (becon) what would it be replaced with?

Ioana 3 years ago - 29 July 2014 13:44

Re: Quiche Lorraine

Tiana, some chicken or turkey pastrami if you like?

Bogdan 3 years ago - 14 February 2015 11:49

Re: Quiche Lorraine

It goes extraordinarily well with smoked salmon instead of bacon and instead of normal onion green onion (a special taste and a plus. To appearance). Ioana, I also recommend this option for a future quiche: D

Ioana 3 years ago - 14 February 2015 12:09

Re: Quiche Lorraine

you read my cravings! I was thinking of something like that for the next few days.

Gabi 3 weeks ago - 13 May 2018 14:48

Re: Quiche Lorraine

Have you tried to freeze this dough? Go?

Ioana 3 weeks ago - 14 May 2018 10:42

Re: Quiche Lorraine

Gabi, yes, any dough like this that cools (tart crusts, biscuits) goes frozen.

anca alexandra dumitrescu 23 minutes ago - June 8, 2018 16:52

Re: Quiche Lorraine

Please, I have a perplexity: salt does not appear in the ingredients for the crust, but when you explain how to prepare it, write that you put a teaspoon of salt as later, in your comments you answer a lady that this type of crust does not add salt. because it retains moisture. what to do, put or not put salt?

In other words, for some time (you can read: "for a long time") I have only been cooking inspired by your site. All the dishes were to my family's taste, without exception.

5 ideas for hard times, what do you have in the fridge!

These are hard times, we all know that. We live in houses like popcorn because that's the best way for everyone. The state with the decisions and we with the responsibility, because that's how it has to be. # We stay at home as long as necessary and we will manage, because this country has gone through much more turbulent times.

Now that we are still stuck and supplies go harder, due to traffic restrictions, I give you some ideas for Italian cuisine that you can improvise with what you have around the house, if you do not have much, beyond bean stew, vegetable soup and french fries. Why Italian cuisine? Because they are made quickly and the waiting times do not involve effort, so you can do others around the house. In addition, we support our Italian brothers. Of course, when it comes to ingredients, some we have some, others others, but - in terms of probabilities - it is possible to have them all. This time the improvisations are also possible, because no, the yeast is no longer what it used to be.

1. Garlic, oil and chili paste (PDO)

Simple and very tasty, they are made extremely quickly and do not require large engineers, except for the attention to quantities.

You need pasta, olive oil, garlic, hot peppers, fresh parsley and, for those who are lucky, Parmesan. The net is full of recipes but I go for the easy option: boil the pasta and finish them in the sauce for about two minutes. The sauce consists of oil, with sauteed peppers and garlic, a little water from the pasta (for starch - about a 2-serving pollen). No one will argue with you if you quench the sauce with a little dry white wine. At the end, grated Parmesan and chopped parsley, not very small. If you don't, that's it. In a maximum of 12 minutes, everything is ready.

2. Cheese and pepper risotto

Recipe invented, in need and in difficult times, by Massimo Bottura to save the production of Parmesan cheese in Modena, destroyed by an earthquake (I invite you to watch Chef & # 8217s Table on Netflix where Massimo Bottura has a dedicated episode).

You need preferred rice for risotto (the one with boiling for 18 -20 minutes) but you can also risk another rice but I do not guarantee the result. You will get a kind of Turkish pilaf with Modena flavor. You also need butter, salt, pepper and parmesan (or a dry cheese). Use about a handful of rice (80-100g) per serving, a little olive oil and boiling water (available - either a boiling pot or a kettle). Lightly sauté the rice and then give it enough boiling water, stirring constantly for 16-17 minutes. Quench with cold butter cubes, directly from the refrigerator, to stop the heat treatment, then add salt, pepper and parmesan. Basically you take everything to 18 minutes of boiling (until it starts to cool) and a few minutes for logistics. The result, paradoxically, is fabulous.

3. Angry pasta

Recipe based on pasta cooked with tomato juice. No broth, tomato juice or mashed tomatoes. You also need hot peppers (many, as many as you can take or as many as you have), a glass of vodka or brandy (that's for sure), onions and garlic, chopped, sauteed in olive oil. Start with the sauté and finish with the tomato sauce that you let boil for 10-15 minutes. If you also have basil, you are a boyar, and salt and pepper come naturally.

4. Pizza Marinara

It's a kind of daisy but without mozzarella. If you have mozzarella (or cheese in times of crisis), turn it into a daisy. If not, she remains a sailor.

You need pizza dough on which you put tomato juice, very little useful and, if you are lucky and have it in the freezer, basil. Bake at 220-240 degrees, for 9-12 minutes, in an electric oven, on a baking sheet directly on the grill (don't bother with the tray anymore) on simple ventilation / ventilation program plus baking up and down / baking program down (one of the options). The results differ from oven to oven but not much. Worth a try.

The dough is simple, especially if you have 550 flour and / or semolina. If you have them, it's lucky, you combine them in equal proportions, if you don't have them, go with what you have. At 500-550 g of flour you need 250-300 ml of lukewarm water, a pinch of salt and a pinch of white sugar, plus 10 g of dry yeast or about 25 g of fresh yeast. Sugar helps dissolve the yeast, which you leave for about 10 minutes in a few tablespoons of warm water with sugar. Knead well and leave to rise for at least an hour, covered. Baking times are applicable if you go on a thin countertop, which I recommend.

5. Spring pasta

In exceptional situations - such as a pandemic - this is the most evasive recipe. You need pasta, a little olive oil and butter (if you have it), pasta water, and what you find in the fridge when it comes to vegetables (tomatoes, peppers, zucchini, onions, garlic, etc.). Cut them into strips, sauté them all in oil, add the butter and a pinch of pasta water, then add the pasta and leave them for another minute or two (but let it stay al dente). Season and ready.

Quiche with spinach

Delicious and healthy, spinach quiche can be a nutritious breakfast any day. In addition, it can be eaten cold, so you can prepare it a day or two in advance.


  • 100 g butter
  • 400 g of flour
  • 2 tablespoons milk
  • 1 egg yolk
  • 1 large onion
  • 400 g frozen spinach
  • 6 eggs
  • 200 grams of matured cheese
  • 200 grams of cheese
  • 2 tablespoons olive oil
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 3-4 baby spinach leaves, for decoration.

Method of preparation:

Put in a bowl the butter, flour, milk, egg yolk and knead the dough obtained until completely homogenous. Form a ball out of it and put it in refrigerator for 10 minutes. Then take it out and stretch it until it becomes a thin enough sheet to place in a tart shape. Put the dough with the dough in the fridge for another 30 minutes.

Thaw the spinach and drain it well of water. Finely chop the onion and put it in the two tablespoons of olive oil for two to three minutes. Then add the spinach and leave the composition on the fire for another three or four minutes, stirring occasionally.

In another bowl, beat the eggs well, add the cheese and half the amount of cheese given on the grater, the mixture in the pan, the salt and the pepper and mix them lightly, until they are homogenous.

Remove the tart form with the dough from the fridge and put it in the preheated oven at 180 degrees for ten minutes, then carefully add the filling and put it back in the oven for 30 minutes, at the same temperature.

As soon as you take the quiche out of the oven, add the remaining cheese, diced and baby spinach leaves on top. You can consume it hot or cold.

The first time I cooked a vegetable soup

I saw a bag of vacuum vegetables in the freezer and I said perfect. I'm going for a soup. I had carrots, leeks, parsnips, red and yellow bell peppers and half a zucchini. I also found about 200 grams of green beans in the freezer. I still had some potatoes in the pantry, some onions, some broth from my mother and some fresh tomatoes.

I thawed the vegetables in the microwave. Meanwhile, I hardened about two onions in about three tablespoons of oil, and then I added the vegetables to harden for about 5 minutes. I put about 3-4 liters of water and 3 diced potatoes, after the vegetables hardened, plus a tablespoon of salt and let them boil for 2-3 minutes. Then I added the beans and let them boil for another 5 minutes, after which I added the tomatoes and the broth and left them on the fire for another 15 minutes to taste them all. At the end of it all, I added a little more salt to taste.

You can also see the recipe step by step on the stories, here. It is certain that this improvisation came out much tastier to me, with what I found in the fridge and in the pantry, than the vegetable soup I usually make - that is, this.

Quiche recipe you can't go wrong with


If you haven't prepared a quiche in a while, it's time to fix it.

I would enjoy a quiche for breakfast, lunch and dinner, without ever getting tired. But most of the time I prepare it when I plan a brunch with friends. I make it the day before, cut it fixed before the guests arrive and then just share the plates. It's easy to make, but it looks elegant, especially with a fresh green salad.

Below you will find my infallible recipe, which never disappointed me.

What is a quiche?

Quiche is, in essence, a tart made with a mixture of milk and eggs poured into a pie crust and then baked. You have to put the exact amount of eggs: not too few, because otherwise the milk will not thicken, but not too many, because you risk that the mix will become rubbery. When you take the quiche out of the oven, you want the mixture inside to & # 8222dance & # 8221 a bit. This dance means only one thing: your cream is silky and will melt in your mouth with each bite.

The infallible part of my recipe comes from the French. They are the masters of quiche and have long decided that the perfect formula is this: one part eggs and two parts dairy. A standard egg weighs about 50g, while a cup of milk weighs about 200g, so a good rule of thumb is to put two eggs in each cup of milk. I like to make a consistent portion if I keep doing it, and I usually use 3 eggs and a cup and a half of skim milk, cream & # 8211 I put everything in a large, round tray, 22cm.

Do I really have to bake the crust before?

Yes! Partial baking of the crust before filling prevents it from softening while baking. In addition, this ensures that the custard and cream are perfectly cooked at the same time.

Classic quiche fillings

The cheese makes your delicious filling even more delicious. You only have one rule here: the other ingredients you mix the cheese with - whether it's hard spinach, pan-fried bacon, sauteed mushrooms, caramelized onions or asparagus & # 8211 must be cooked superficially beforehand. I usually use leftovers from the fridge & # 8211 whether it's meat or vegetables & # 8211 and I often make more dough for the crust and keep it in the freezer for when I feel like it.

Quiche Lorraine: bacon, onion, Gruyere cheese

Quiche with mushrooms: mushrooms, onion, garlic, thyme, Gruyere cheese

Quiche with ham and asparagus: onion, asparagus, ham, Swiss Cheese

I'm always surprised at how easy it is to make a quiche. I'm still working on my crusting skills, but fortunately quiche is perhaps the only dish in which the crust matters less than the filling. The first bite of that soft cream makes any other detail disappear.

Crust ingredient

  • 165g flour
  • 80g cold butter
  • a pinch of salt
  • 1 egg yolk from the refrigerator
  • 1-2 teaspoons of cold water

Filling ingredient

  • 3 eggs
  • 200ml sweet cream
  • 150ml whole milk
  • 1 cane cheese (Gruyere, Swiss cheddar feta cheese)
  • 1 cup ingredients (vegetables, mushrooms, bacon, whatever you want)
  • 1 teaspoon salt
  • freshly grated pepper

Put flour and chopped butter in the food processor. Add salt and process everything quickly & # 8211 you will get a somewhat sandy consistency. Add the yolk and a teaspoon of cold water. Allow the robot to process again until the dough binds. If necessary, top up with cold water. When ready, wrap it in plastic wrap and refrigerate for half an hour.

After it has rested, spread it in a sheet the size of the tray where you will put it (larger, enough to cover the walls). After you have spread it well in the tray, prick it with a fork and leave it in the fridge for half an hour.

When ready, place a baking sheet over it and cover it with dry beans. Place the tray in the preheated oven for about 20 minutes at 180 degrees Celsius. When ready, remove the beans and baking sheet and leave in the oven for another 10 minutes.

After you take it out of the oven, let it rest for 10 minutes, during which time you can take care of the filling. Grate the cheese and cook the rest of the ingredients (sauté the vegetables and fry the meat a bit).

In a bowl, beat eggs, milk and sour cream and season with salt and pepper. Put half the amount of cheese at the base of the crust, then the vegetables and meat, then the rest of the cheese. Add the cream mixture and put the quiche in the oven for 40-50 minutes.

When ready, let it cool for at least 15 minutes. Serve hot, at room temperature or cold.

Simple tricks to keep food cold for as long as possible

1. The first and most important rule is keep the refrigerator doors closed as long as possible. Both the freezer door and the refrigerator door must remain closed for as long as possible, so that a low temperature is maintained inside.

According to, when you face a power outage, the refrigerator can keep its temperature for up to 4 hours, and a closed freezer can keep its temperature for 24 hours if it is only half full and 48 hours if it is full to the brim.

2. Another thing you can do to keep food in your refrigerator and freezer safe during a power outage is use a thermometer to find out exactly the temperature inside.

The refrigerator must have a temperature of 4 ° or less than 4 ° Celsius, and in the freezer it is -17 ° Celsius.

Thermometers can help you find out faster when the fridge or freezer has warmed up too much.

3. It's good always have ice packs in the freezer or even water bottles. Why? Because they will help you keep the optimum temperature and use them if the problem with the electricity network is not solved quickly and you need to transfer the food from the refrigerator. It is good to know that 50 kilograms of ice can keep an optimal temperature in the freezer for up to 24 hours.

4. Yes, to save some food, it is best transfer some of the food to the freezer. You can store milk, meat, other foods that you don't really need in the freezer.

5. If, for example, you face this situation in winter, we must tell you that it is not good to take food out of the fridge to store it in the snow. Outdoor temperatures can vary, and this only contributes to food spoilage.

6. To always have food in the house, it is best to keep non-perishable food, such as canned beans, canned meat, pasta, rice or dried vegetables, which have a longer lifespan and can save you from a desperate situation.

It is also extremely important that the food is arranged correctly so that it retains its freshness for as long as possible:

What to do to protect appliances

The first thing we advise you to do is unplug all appliances. Wait until there are no more voltage fluctuations.

A second option is to buy extension cords with protection.

And the third and best option is to purchase a voltage stabilizer. It only takes the voltage from the socket and adjusts it, so it is very helpful in case of voltage fluctuations.

Pasta recipe with what you have in the fridge

If it's not for you, it will be done for you! :))) At least I'm not sadistic. Today, I give you a recipe that can be made quickly, tasty and most importantly, with what you have in the fridge.

We like to eat pasta. Carbonara, bolognese, lasagna & # 8230 But even more I like to combine the ingredients as I like, depending on what I have in the fridge. Sometimes I put tuna with chicken, sometimes mushrooms with salami, sometimes chocolate cheese (but here it is already for dessert, so I'll tell you another time).

Pasta recipe with what you have in the fridge

I called them that because I don't have a name to give them, since I always put other things in the sauce. I'll give you the recipe I made last time. A delight, we licked our fingers.

  • 1 packet of pasta. This round I had tricolor fusilli, children's favorites.
  • 1 piece of chicken ham & # 8211 around 100-150 grams
  • 1 piece kaizer & # 8211 same quantity
  • 1 jar of mushrooms (you can also put fresh)
  • 1 small, small onion
  • 2-3 garlic cloves
  • 2 peppers Kapia
  • 2-3 tablespoons of broth
  • a little bit of oil
  • salt, pepper, thyme, 2 bay leaves

Method of preparation

I think everyone knows how to boil pasta. If you don't know, write on the bag what to do. Prepare the salt water and throw the pasta in it when it boils. Keep them for as long as you can write on the bag, if you like them softer. If you want them more durable, keep them 2 minutes less.

But the sauce tastes like pasta and turns it from something ordinary into a delicious dish.

I cut the ham and kaizer into cubes and threw them in the pan, where I put 1 tablespoon of oil. I kept them for 2-3 minutes, then I put onions, garlic, mushrooms and peppers. When they were all simmered a little, I put the broth, the spices, then a cup of water. I let the sauce drop and, when it had the desired consistency, I put the pasta over it. I kept them in the sauce for 2-3 minutes, until they tasted good.

We eat them hot and cold. They are a fast, tasty and versatile food.

Smart ideas. What to do with old cheese left in the fridge

Stop wasting food. If you are used to shopping in a big style and staying from one week to the next with several products started or with some that have been lying in the fridge for a few weeks without breaking down, learn to use them in tasty ways that will make them stand out. . Cheeses can always be a good addition to recipes.

If you are left with cheese, cheese, mozzarella, cheddar or other assortment from a package / box started, do not throw it away. Here's what you can use it for:

Pasta with baked cheeses

They are the most advantageous combination and one of the best dishes for a large family. Basically you need pasta, some vegetables, what's left of a steak and the cheeses you have on hand, to add to the white sauce you pour over the pasta. We have all the tips and more mac & ampcheese ideas as the Americans call them HERE.

One of the best ways to gather all the cheese left in the fig is a fondue. The indulgence of the Swiss can be prepared quickly, provided you also have a special vessel. If you dare, we have the right recipe for you to pamper yourself on a cold evening.

No one will know that the pieces of Brie or Camembert you used on bruschettas are, in fact, what was left of a full box. Just fry some bread on the grill, add juicy tomatoes or other ingredients and you will have a brand new snack that looks appetizing.

Hot sandwiches

No other recipe is faster than this. One of our favorites involves placing slices of cheddar, tomatoes and avocado between two slices of wholemeal bread and heating them together on the grill.


With the remaining cheddar or cheese you can make the tastiest Mexican gsutari.

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Quiche with eggs and ham

You are a great and inexhaustible source of inspiration!

It looks great, can you please the recipe for the dough?

I punctuate the comments! Gorgeous and true! The recipe is shit. Neither clear in Romanian nor good. Make better an omelette with ham and cheese, it goes faster and is tastier.

Smarter, for whom do you post recipes here, only for francophones? How can she know, for example, Lenuta from Cocklocks in the Valley who has not even done an hour of French in her life but who knows how to search for a recipe on Google, what does "pate brisee" mean? Save us from your ifos and put recipes for everyone to understand. This is not about me because I know French very well because I did a high school with intensive teaching of French (7 hours of French per week), but most do not I know French, I don't even know Romanian, then French!

The recipe is copied from somewhere and posted here, the author never cooked it otherwise he would have known that pate brisee means tender dough.

Our recipes are not copied. Be very careful what you say! We also ask you for evidence for such statements. All recipes are made and filmed in the Petitchef kitchen in France. but it's easy to hit a stone in the window and run away like an anonymous person.
and more details about doughs here

Where do you get "pate brisee"? Can't an indigenous "pate" be used?