The real Quiche Lorraine: A versatile recipe for all seasonsPosted: January 26, 2014
This is one very versatile dish that usually please everyone in the family: Have it warm, cold, perfect to be prepared in advance for an outdoor outing, but also a quick fix in the evening. Even if you are by yourself, you can freeze some slices, or bring them to the office and have them cold the day after. It makes a very balanced meal. Moreover, the quiche is open to your creativity, as you can easily switch some ingredients based on what you fancy eating today, or what is leftover in the fridge. How about theme-like quiche:
- Greek would be kalamata olives, feta cheese and baby spinach;
- Spanish would be pepperoni, potatoes and onions;
- German… how about creme, potatoes, sliced German sausages and onions;
- Kids friendly: Hot dog sliced sausages, cheese and sweet onions;
- Leek + salmon ;
- Broccoli and blue cheese…
My rule of thumb usually is to try to gather a protein + a vegetable with fibers. This is why I often add some onions to balance a rather heavy vegetable like potatoes… But I encourage anyone to do trials and errors here!
Today, I will offer the recipe of the famous Quiche Lorraine, which is basically « lardons, champignons, oignons » or « bacon, mushrooms and onions ». In France we can find in every grocery store the lardons, which is basically chopped pork belly. You can have it either natural or smoked. Since I live in the United States, I took the habit to substitute lardons with bacon which I cut with my pair of scissors in rather large matches shape.
The base of the quiche is always:
- 1 Shortcrust pastry (I’ll post the recipe for the pâte brisée in a future post)
- 4 to 6 eggs
- 1/3 cup Cream (half and half, or double, or crème fraîche, or even milk for a lighter version)
Quiche Lorraine recipe:
- 4 to 6 portions
- 20 minutes preparation + 40 minutes baking at 240°F
- Need one 7 to 9-inch diameter pie (or tart) baking dish
- One pan
- One bowl
- One whisker (manual or electric)
- 1 Shortcrust pastry (or one pâte brisée)
- 5 eggs
- 1/3 cup Cream (half and half, or double, or crème fraîche, or even milk)
- One medium size yellow onion
- 5 slices of bacon
- ½ pound of fresh mushrooms (a 14 oz tin of sliced mushroom is ok too, make sure you rinse and dry it well)
- ½ cup of grated cheese (use the mild cheddar, unless you have some Gruyère)
- 1/3 spoon of salt
- Prepare your pastry dough by unrolling it in your baking dish, making sure the border is high on the side of the dish, and there are not holes.
- Heat your pan on medium high heat,
- Pre-heat your oven at 240°F,
- Chop your bacon (or pork belly) in large matches size
- Chop your onions in small 1/5-inchpieces.
- Chop your mushrooms in medium thin slices (1/10-inch) (or open the tin, rinse and dry)
- Cook the bacon the hot pan. You don’t need to use oil or butter as the pork is fat enough not to stick. If there is too much fat, feel free to dispose some of it in the sink.
- When the bacon has shrunk, after 5 minutes of stir frying, add the chopped onions.
- Once the onions are colored, add the sliced mushroom, and stir for 5 to 10 minutes, until the mushroom shrink and look wet. (If tinned mushroom, 5 minutes is enough)
- In the meantime, prepare your batter:
- In a large bowl, mix your 5 eggs,
- Add the cream,
- Add the salt. The more you whisk, the better it will rise.
- Dispose the content of the pan evenly on the pastry, in the baking tray,
- Pour the batter,
- Top up with the grated cheese.
- Bake in the oven for 40 minutes, at 240°F.
- Enjoy warm with a simple salad and French vinaigrette (1 spoon of red-wine vinegar, 1 spoon of vegetable oil, Pinch of salt, pinch of pepper!)