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We are still in Southern France in the region of Carcassonne …
Saissac means – first of all – Le Château de Saissac resp. the medieval fortifications i. e. the ruins of it. (You may walk the site – unfortunately we went on a weekday when it was closed. So we’ll come back soon.)
The ruins are surrounded by a village as ancient as the site – and furthermore there are some sorts of more modern suburban areas (which we didn’t touch).
So, with the ruins closed … we walked the village … (more about steep and narrow alleyways later in this post).
Later at home I created a flat quiche for dinner based on the tiny kitchen and its essential equipment. Have a look at leftovers …
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It looks delicious & it was delicious (& I look forward to devouring the leftovers).
I got the idea when I found a glass tart pan appropriate for any tarts (if sweet, if savory), frittatas … and a flat quiche. Considering the basic conditions it meant – generally spoken – to work with ready-to-use ingredients.
However, now back to the ruins.
The fortification is set on the edge of some cliff with a narrow entrance path which is governed by the village. You may get an idea about about the steepness of the area where the village is sitting.
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There are some more fortifications around the village: some towers remained … one of them housing a museum nowadays. Houses, doors and windows – and steep and narrow alleyways (sometimes even stairs) led you imagine how it was centuries ago. Today – as far as I could see – modernisations have been made … & I think inside the old dwelling there is modern life.
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What about my flat quiche?
I worked with:
- a ready-to-use shortcrust pastry
- 100 g bacon as lardon sans fumeur (already cut into pieces)
- 100 g grated Comté
- 200 g crème fraîche
- 4 eggs.
… & some salt & pepper.
(In general: it’s the same list of ingredients as always …)
I preheated the oven to 175° C fan & oiled the glass tart pan – slightly.
The bacon was cooked for about 5 min.
I rolled out the pastry & fitted it into the tart pan. Then I added the bacon & the grated cheese.
I mixed the eggs & the crème fraîche & poured it all over the bacon & cheese.
The tart pan marched into the preheated oven for about 30 min … voilà!
We had a simple salad of lamb’s lettuce with the quiche.
(When talking about my tiny kitchen – it means: no scales, no measuring jug, no rolling pin, no cheese grater, no electric mixer … I rely mainly on store-bought ingredients, ready-to-use … Of course it works!)
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Another view of Le Château de Saissac – you may imagine what great outlook you have on top of the site.
… & there are also the Pyrenees … far away … still snow-covered …
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