Did you know that quiche is the pizza of France? I always thought of quiche as a chic French dish. I enjoy eating quiche and salade or quiche and soup at cute, girly tea rooms at home in the US. I even served Quiche Lorraine at my bridesmaid's luncheon, because I like it but also because I thought it looked nice on my pretty, printed menus. So, imagine my surprise when my friend Bernard informed me that Quiche Lorriane is the pizza of France. He explained that it's what they make when they need to prepare something in a hurry and they don't have anything else. There aren't very many ingredients and apparently, everyone usually has them on hand in their kitchens. It's their version of quick, easy food. You can pop into many boulangeries and pick up individual size quiches for lunch, and you can also buy frozen quiches at the store. When I told Bernard that I was interested in learning to "cuisiner a la Francaise"(cook the French way), he asked me if I had mastered the recipe for Quiche Lorraine. Quite honestly, I hadn't. I hadn't found the need to make it myself when they are so many quiches readily available to buy premade. Well, last week I was given fresh eggs from my friend Charity's chickens, so I thought I'd make something besides scrambled eggs since I have completely burned out my family on this easy meal. It actually is pretty easy (especially if you buy the crust like I did), and the whole family liked it!
Here's the recipe:
store bought crust (or you can make your own)
butter (25 g,1 oz)
bacon slices 300 g (10.5 oz) diced- I use lardons since they are already diced
heavy cream 250 ml (1 cup)
eggs 3, lightly beaten
nutmeg to season
Preheat to 200C (400 F). Roll out pastry and fit to a 25cm (10 in) tart tin (or pie pan). Line the pastry shell with a crumpled piece of baking paper and bake for 10 minutes. Remove the paper and bake for another 3-5 minutes until the pastry is just cooked but still very pale. Reduce oven to 180 C (350 F).
Melt the butter in small frying pan and cook the bacon (I use lardons) until golden. Drain on paper towels.
Whisk together the cream and eggs and season with salt, pepper, and nutmeg. Scatter the bacon over the pastry shell and then pour in the egg mixture. Bake for 30 min. or until the filling is set. Leave in the tin for 5 minutes before serving.
6 comments:
Hi!
Thanks for leaving me a note. Where exactly do you live? It sounds like from your blog you have been here for a while. How long? How much longer? My email is cabesinfrance@gmail.com. How do you know Jen?
Yum! I am going to make note of this recipe and try it on my fam. We were just in Columbia this past weekend.. are you guys headed back to Columbia or Greenville when you return to the states?
What a wonderful recipe. I can't wait to try it. And a bonus...I can find all the ingredients here in Switzerland:) Yahoo. I need all the help i can get at times.
I love your blog, read it often, but am bad about leaving comments.
Thanks again for the wonderful, "european-friendly" recipe.
I still haven't mastered that one myself! Must be the whole dealing with cooking paper that throws me! LOL
We're headed back to Greenville, Jen. But I do like Columbia- it's so much closer to the beach. :)
I need all the help I can get too- cooking in another country is way too complicated sometimes. :)
You are so Martha Stewart... I love it :) I was telling my neighbor the story of how we sat and pitted prune after prune to make yummy preserves! Can't say that I've done anything like that since! Frozen pizza anyone? haha!
Tracy
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