Great classic of the French cuisine, the “quiche lorraine” is very easy and quick to prepare and can be adapted with any ingredient you have in the fridge, which is great when you want to make a quick dinner. You can eat quiche in winter, when it is just cook and still hot from the oven, or during the summer, cold with a salad. You can easily prepare in advance and keep the quiche in your fridge a couple of days (if your partner can hold it), bring it for a picnic or at work in a Tupperware …
Well, you’ll have understood, it is a basic of my kitchen!
There are as many recipes for a quiche as people who cook it, so the best thing to do is try different recipes untill you find a version you like. The most current recipes are leek quiche, mushroom quiche, or vegetable quiche.
The quiche lorraine recipe I propose today is great because there is a lot of eggs/milk mixture in it, so it is thicker, and its texture is soft and buttery.
I like it because:
- It is very quick and easy to do.
- You can add any almost any kind of vegetable that you like. My favourites are spinach or mushrooms.
- You can change the bacon and ham and make a salmon quiche (natural or smoked), it is also delicious.
- It is worthwhile to prepare a homemade short pastry. It will give much more flavour to the pie, and it is very easy to do. You can also personalize it by adding some extra ingredients, such as cinnamon powder or vanilla extract. Just plan to do it 2 hours in advance.
- Add as many spices and herbs you want to the eggs mixture so that the quiche is tastier.
INGREDIENT FOR A 9-inch PIE DISH
- 1 short pastry
- 5,3 oz (150g) bacon
- 1 glove of garlic
- 1 branch of rosemary
- 3,5 oz (100g) york ham
- 8,8 oz (250g) of spinach or mushrooms
- 2 tbsp dry Sherry
- 3,5 oz (100g) grated Emmental
- 4 or 5 eggs (depending on their size)
- 2 US cup (500 ml) of liquid cream (my favorite is the President one, in a little bottle)
- Any seasoning that adds flavour to the mixture : 1 tea spoon of mustard, crushed coriander seed, salt, pepper, nutmeg, a bit of cube broth …
QUICHE LORRAINE RECIPE:
- Pre-heat the oven to 350º F (180º C)
- In a big pan, fry the bacon with the garlic glove and the rosemary branch. Add the ham once the bacon gives a bit of fat in the pan and let it cook until the meat is starting to get crunchy.
- If you use mushrooms, slice them and add them with the ham, so that they get a bit fried too.
- If you do the quiche with spinach, add them at the very end when the meat is already cooked and let them only a couple of minutes in the pan, time for them to reduce.
- Once the filling is ready, add the sherry and let it cook 1 more minute mixing the ingredients with a spoon. Remove the garlic and rosemary branch.
- In the meantime, spread the batter on a baking paper and transfer it into the pan. Pierce it with a fork.
- Break the eggs in a bid bowl, add the liquid cream and all the ingredients you want to spice it and mix with a whisk.
- Spoon the content of the pan on the broken paste, pour the mixture into the pan, and sprinkle with the grated cheese.
- Cook around 30 minutes in the oven.