French Lessons

Notice something different ...? :D This little lass has taught herself how to edit html! What you can't see is my vast grin and swelling heart - I didn't even go to school for it! Well, anyways, I didn't really teach myself, that would not give credit where credit is due, no, I spent countless hours with Google and Adobe learning how to construct a blog design from scratch - work in progress. I just didn't want to spend the little extra income I have asking someone else to make something for me so I googled my questions and wwaaa laa!

Now to the real story:

My church family is home to many lovely city people, including Jason and Audrey - a French-American couple who are currently raising support to return to France as missionaries.  They also invite me for dinner from time to time but last night was special.  Last night Audrey taught me useful french cooking words while we made quiche aux champignons et jambon. Delicious! Not that I got to eat it {its reserved for a special dinner tonight} but it smelled heavenly and I can't wait to try it!

This may or may not be the correct recipe since I had to search it from memory and I don't speak much French {regardless, I'm sure this recipe is delicious too!}

Preparation time: 15 min
Cooking time: 1 hour {we made ours in small dishes, so it only took 30min to bake}

Ingredients (serves 6): useful site for ingredient conversions
- A pastry {a.k.a. pre-made pie crust dough}
- 400 g mushrooms
- 100 g ham
- 1 leek
- 100 g grated cheese
- 20 cl of cream {half and half will suffice}
- 3 eggs
- 40 g butter
- Salt and pepper


Wash, dry and chop the mushrooms and leeks, and diced ham detail. 
Preheat oven to 180 ° C (gas 6).
In a buttered pan, cook mushrooms and leeks until complete evaporation of the juices. Salt and pepper.
Meanwhile, beat eggs with cream, grated cheese and diced ham.
Spread batter into a buttered pie plate and top with the bottom of preparing leeks / mushrooms.
Pour over the egg mixture and ham, cook in a hot oven for 1 h.

***okay, I just tried it - mini style - and I LOVED it, yum and a yum.***