When I told you about my improvised lunch over the weekend, several people were kind enough to ask for recipes. So here is my recipe for quiche lorraine. Easy to put together, child's play actually, and everyone loves it for a quick lunch or snack.
My ingredients tend to be fairly haphazard according to what is in the fridge. However the quantities that are important for a 10" tart mould are the pastry, 5 eggs and about 2 cups of cream. Sorry about the calories, but milk simply doesn't give the same result.
I preheat my oven to 425°F or 220°C. Line a tart mould with home made or shop bought pastry dough. I pre-bake the pastry using beans to keep it flat.
While the pastry is browning slightly cook about 10 slices of bacon or 200 g of bacon cubes in a pan. In a bowl mix the cream and eggs along with some salf and peopper.
Remove the pastry case from the oven, scatter the bacon pieces, a good cup of grated cheese, then pour in the cream and egg mix.
Bake until the filling is risen and golden brown, check with a clean knife that it is cooked through.
A popular alternative in this house is when I add some cooked spinach to the cream and eggs, and top the quiche with slices of goat cheese. Leeks are a winner too.
Whatever the combination, little more needs to be added than a good side salad.
Bon appetit!
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Sharon I love quiche and have not fixed for awhile! This looks so good!
ReplyDeleteI have an Artful Offering and great interview on my site.You will love it!
xoxo
Karena
Art by Karena
Thanks so much for sharing the recipe. Would love to have a bite.
ReplyDeleteJeanne
Thanks for sharing your recipe. My favorite when friends and family drop by and the smell is incredibly inviting and brings lot of smiles.
ReplyDeleteLooks heavenly..have made it several times before but always like trying new recipes. Its always a sure hit.
ReplyDeleteMmm, quiche is one of my favorite things to make for lunch. Or dinner. Last night I made a broccoli boursin quiche - yummy.
ReplyDeleteThanks for sharing your recipe. It looks scrumptious.
Yeah, the cream. And the cheese. Guess what I'll be making this weekend?
ReplyDeletemade your lemon tart to rave reviews this weekend...thanks a lot, will definitely make it this way again...it was too easy!
ReplyDeleteStop it already! Because of you I had to go buy a food processor and NOW because of you I'm going to have to buy new jeans!
ReplyDeleteQuiche Lorraine is one of my favorite French dishes. When I taught French here in the States, I always cooked quiche lorraine for my students on "French Food Day." It was always a big hit!
ReplyDeleteI'm going to have to look back at your other recipes. It's time for me to add some more recettes français à mon répertoire.
Mandy
Looks just wonderful for a cold day that we are having here!
ReplyDeleteOf course there is a ton of cream in it.
ReplyDeleteWhy did I never think about it. The cream gives it such a lush texture..Oh my
Dear Sharon I really love your "Wednesdays I Ate" series, and this one makes me quite hungry! I agree, cream makes all the difference here...
ReplyDeletexxo
Kit
Quiche is such a staple at our house too. You are very right about using whole milk or cream. No comparison! When I know lots of people are coming over, I start lining up the various quiche pans. Beautiful photos.
ReplyDeleteI had salmon quiche and pink lemonade one day for lunch last week in London. An extremely girly lunch!
ReplyDeleteThank you! I'll certainly give it a try.
ReplyDeleteAh dreamy. I feel refreshed.
ReplyDeleteMary Ann
Thank you so much for linking up to the French Obsession party !
ReplyDeleteCome back on April 1st for another party !