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1. Phyllo with Various Fillings

2. Seafood Quiche

3. Prepare Ahead Chocolate Souffle

Book Description

The track record of the Elegant but Easy Cookbook speaks for itself. Almost 40 years and 500,000 copies in print is the figure of best-selling novels, not cookbooks. Yet co-authors Marian Burros and Lois Levine have endured, and The New Elegant but Easy Cookbook is destined to continue the tradition. The concept for the book hasn't changed:

... (more)

The New Elegant But Easy Cookbook

Authors: Marian Burros,Lois Levine

Date: April 1998

ISBN: 0684832445

Publisher: Simon & Schuster

Hardcover

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Described in the original Elegant but Easy as "Excellent! Lois's mother's best recipe. " Even though it has been given a new no-roll crust, and the Swiss cheese has been changed to imported Gruyere, it is basically the same-only better.

The biggest change in the recipe is that the quiche is partially baked, then refrigerated, and the baking finished just before serving. This prevents a soggy crust.

Yield: 8 servings as a main dish, 14 servings as a first course

• Crust

• 1 1/2 cups unbleached flour

• 1/8 teaspoon salt

• 1/4 pound (1 stick) unsalted butter

• 1 egg

• 2 tablespoons ice water

• Filling

• 1/2 pound imported Gruyere cheese, cut into slices 1/8 inch thick

• 1 cup fresh crabmeat, picked over carefully to remove bits of shell and cartilage

• 1/2 cup cooked, shelled shrimp, cut in small pieces

• 11/2 cups light cream

• 4 eggs, beaten

• 2 tablespoons butter, melted and cooled

• 2 tablespoons dry sherry

• 1 tablespoon flour

• 1/8 teaspoon salt

• Freshly ground black pepper to taste

• Few dashes cayenne pepper or to taste

• 1/4 teaspoon nutmeg

1. The crust can be made a day or two ahead and refrigerated, or it can be frozen and defrosted before use. Blend the flour, salt, and butter, using a pastry blender or your fingers to make a crumbly mixture. Whisk the egg and ice water together and add to the flour mixture, blending until the pastry is smooth and holds together in a ball.

2. Pull pieces of dough from the ball and press them evenly over the bottom and sides o a 10-inch pie plate, using the heel of your hand. Be sure the dough is not too thick around the bottom edge. Don't worry about the patching: none of it will show when baked.

3. Preheat the oven to 375 degrees F. Adjust a rack to the lower third of the oven.

4. Prepare the filling:Line the unbaked shell with slices of cheese. Cover with the crabmeat and shrimp. Thoroughly mix the cream, eggs, butter, and sherry. Stir a little of this liquid into the flour to make a paste. Return the paste mixture to the cream mixture and Season with the salt, black pepper, cayenne, and nutmeg and pour the mixture over the seafood.

5. Bake for about 30 minutes, until the filling is almost set. Let cool and refrigerate as long as overnight.

6. To serve, preheat the oven to 375 degrees F and let the quiche come to room temperature. Bake for 15 to 20 minutes longer, until the center is set. Remove from the oven and let the quiche stand for 20 minutes before serving.

More From This Book:

1. Phyllo with Various Fillings

2. Seafood Quiche

3. Prepare Ahead Chocolate Souffle

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