Preparing French food for our Multicultural breakfast. Learning/Teaching meeting for the Erasmus + Project "Europe Works by projects". Spain in November 2016. Developed by Spanish students

2. FRANCE

3. FOOD
MAIN COURSEMAIN COURSE
●
Quiche VosgienneQuiche Vosgienne
DESSERTDESSERT
●
CrepsCreps

4. QUICHE VOSGIENNE
INGREDIENTS
Dough
● 275g flour
● 160g butter
● 1 egg
● ½ teaspoon of salt

5. STUFFED
● 100g bacon.
● 300ml cream
● 3 eggs
● 15g butter
● Nutmeg, pepper and salt
● 75g grated cheese (optional)

6. PREPARATION OF DOUGH
1.Put all the ingredients in a bowl.
2.Mix the ingredients.
3.Wrap in a paper and keep it in the fridge for 1
hour.

7. PREPARATION OF QUICHE.
1.Form a mould with the dough and put it in the
oven for 15 minutes at 190ºC.
2.Add the butter and the bacon.
3.Mix the eggs with a teaspoon of salt, pepper and
nutmeg.
4.When the bacon is fried, we add the cream and the
eggs. Then, we mix and we turn off the cooker.
5.We put it in the oven at 200ºC for 24 minutes.

8. CREPS.

9. INGREDIENTS.
● 250 g flour.
● ½ milk.
● 4 eggs.
● 50 gr butter.
● 1 teaspoon of salt.
● A teaspoon of sugar

10. PREPARATION
1.We put all the ingredients in a bowl and mix them.
2.We put in a pan a little bit of dough.