There are lots of quiche recipes but this is the original, traditional ‘quiche lorraine’ from the Lorraine region in eastern France which doesn’t include cheese! But once you have the basic quiche you can then add whatever you want : cheese, onions, leeks, courgettes etc depending on your tastes. It is perfect served warm with a side-salad.
You’ll need a pâte brisée for this recipe, which is simply the french version of a pie or tart pastry. I think its known as short cut pastry in english (open to corrections on that!)
Of course you can buy a ready-made pastry in the supermarket but really pastry is so easy to make and so much nicer when you make it yourself it is a pity not to!
Heres my recipe for pate brisée
- 1 pate brisée
- 4 eggs
- 30cl crème fraîche
- 150g lardons
- Salt & pepper
- Pre-heat oven to 180°C
- Roll out your pastry into a tart dish and prick it with a fork
- Fry the lardons until the are cooked
- Mix the eggs and creme fraiche well.
- Add salt if using (add sparingly because with the lardons you may have enough salt already) and pepper and nutmeg
- Spread the lardons around on the pastry
- Pour the eggs and crème fraîche mixture over the lardons
- Place in the oven for 30 minutes, until golden brown on top
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