Posted by: Sara S. | March 30, 2009

Downturn Dish: 1 crust goes a long way

Writing from Grenoble, France, college student Rebecca Commito shares two recipes she’s been practicing in her French cooking class. With the recession hitting hard both at home and abroad, it’s not a bad time to be inspired by cheap meals from other countries. So, bon appetit!

Carrot Quiche (about $8)

Ingredients:

6 or 7 carrots

1 large spoonful of butter

1 large spoonful of flour

5 small yellow onions

1 cup of milk

2 eggs

1/2 cup grated Swiss cheese

Parsley (enough to sprinkle on top once cooked)

To make crust:

By hand, mix 2/3 cup flour, pinch of salt and 1/2 cup of butter, then add 1/2 cup water. This is not precise, so add more water if it seems too dry, add more flour if it is too moist. Roll crust into a ball and then put it in the freezer to cool (take it out when the contents of the quiche are ready to be cooked)

Cut carrots into small rounds and cook the carrots until they become soft (but not mushy) in water with a pinch of salt, about 30 minutes.

Once carrots are cooked, set aside a fourth of the carrots, and use a blender to purée the other 3/4 of the carrots. Set aside blended carrots as well for later use.

Finely cut onions and cook in a pan with one large spoonful of butter until they are browned.

Heat 1 cup of milk until you can see it bubbling slightly, remove the milk from the stove, add one large spoonful of flour, return flour and milk to the stove and stir constantly until it begins to bubble again.

Put heated milk/flour mixture in a new mixing bowl, add in the following order: the browned onions, the cut carrots, the blended carrots, the cheese, and finally the two eggs. Mix well.

Remove crust from freezer and roll out to fit the quiche dish. Cover the bottom and sides of the dish with the crust and add the mixed contents of the quiche.

Cook at 395 degrees for 20 minutes, when ready to be served, sprinkle the top with chopped parsley.

Chicken with vegetables, covered in crust (about $10)

Ingredients:

1/3 cup butter

3/4 cup flour

1/2 cup water

1.5 pounds of boneless chicken breast

3 small yellow onions

1 tomato

2 zucchinis

1 spoonful of tomato concentrate

2 spoonfuls of oil

Pinch of herbs of one’s choice (parsley, pepper, salt, etc)

To make crust:

By hand, mix 2/3 cup flour, pinch of salt and 1/2 cup of butter, then add 1/2 cup water. This is not precise, so add more water if it seems too dry, add more flour if it is too moist. Roll crust into a ball and then put it in the freezer to cool (take it out when the contents of the quiche are ready to be cooked)

Peel and finely cut the onions, cook until browned in two large spoonfuls of oil

Cut zucchinis and add them to onion

Cut the tomato into small cubes and add to onions and zucchinis along with the one spoonful of tomato concentrate and a half cup of water. Add salt and herbs of choice and cook for 2 or 3 minutes.

In a casserole dish, line the bottom with the boneless chicken breast (cut into roughly three inch long pieces) and pour the cooked vegetables over the chicken.

Roll out the crust to a size that will fit over the top of the casserole dish, then over the dish with the crust.

Cook for 20 minutes at 395 degrees

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Responses

  1. For some strange reason, I wouldn’t have chosen carrots for a quiche pie. How wrong I am. I can’t wait to try this recessionary foodie delight. Thank you!

  2. […] great content, including the regular Downturn Dish feature. Here’s a few great recipes that Sara Sargent recently posted. They come from Rebecca Commito- a student studying cooking in […]


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