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For the quiche filling:
5 egg yolks
1 whole egg
1-2 cups of double/heavy cream (depending on size/depth of quiche dish used)
Separate the five egg yolks and mix together with the whole egg. Add at least half a pint of cream and mix together. The total cream you need depends on the size and depth of the quiche dish you use. More cream can be added and mixed in situ.
Add any other flavouring ingredients to your dish that you tolerate in small amounts Ė for example, a finely chopped, sweated leek, a rasher of fried bacon, etc. Add these to the quiche dish and pour the eggs and cream over. Top up with extra cream if required, making sure to mix in.
Bake in the oven for thirty minutes on 200 degrees celsius. If you tolerate a small amount of mild cheese, grate some and add ten minutes before the end of the cooking time.
If you donít tolerate any flavouring ingredients at all, the quiche can be converted to a custard and can be sweetened to taste.
Mar 28, 2008
The recipe orginated from southern part of Ethiopia and now it is being enjoyed by all. Here is the recipe with my own twist to it.