Quiche dauphine

6 Servings

Ingredients

QuantityIngredient
¼cupFlour
1teaspoonSalt
¼teaspoonWhite pepper
¼teaspoonDried rosemary; crushed
½teaspoonGarlic powder
½poundsChicken livers
¼cupDiced onion
2tablespoonsOil
¼cupWhite wine
½cupSliced water chestnuts
4Eggs
2cupsWhipping cream or milk
110\" baked pastry shell
1cupShredded Gruyere cheese

Directions

Combine flour, salt, white pepper, rosemary and garlic powder. Dredge chicken livers in flour mixture. Saute onion in oil until tender, add livers and gently stir-fry. Stir in wine and cook until liquid is absorbed, stirring constantly. Remove from heat. Add water chestnuts. Beat eggs with whipping cream. Fill pie shell with chicken liver mixture. Pour egg mixture over livers. Sprinkle top with cheese. Bake at 300F 1 hour and 15 minutes.

Created by: Salmagundi, San Francisco (C) 1992 The Los Angeles Times

Posted to MM-Recipes Digest V4 #291 by Jack Elvis <jackelvis@...> on Nov 06, 1997