Send As SMS
foodbeam has moved here - Go to !
Friday, February 24, 2006
Quiche Lorraine - my way

I love having people round the house. But sometimes i don't have anything to make some fancy nibble food and this quiche lorraine is just perfect.
It is a doodle to make and everyone loves it.

A quiche is a tart made of eggs and cream in a pastry crust. And quiche lorraine might be the most famous qhiche in the world.
It comes from the North East of France where the wind and the snow makes the people eat comforting dishes.

One of my first souvenir about quiche is me helping my mother to beat the eggs. So you can see here there is no reasons why a grown up couldn't whip up the best quiche in the world.
And really, it's up to you to decide how you want your quiche to turn out.

I like mine quite simple: the filling is just made by beating the eggs and cream together, then by adding lots of cheese and diced ham.
But you could add some tomatoes or other veggies. Indeed i love a quiche made of goat cheese and asparagus. But here we're not in the quiche lorraine's realm anymore.

Quiche Lorraine
serves 8 as a starter, or as part as a buffet

I am sorry i'm not very precise with the quantities but i always make my quiche trusting my instinct. You may find you have too much pastry, or filling; but again, i'm sorry i forgot to note down the quantities i use.
Anyway, i love to make these in small tart tins as i think they look so cute that way.
Although this quiche is delicious, i really encourage you to get off the line and experiment with other ingredients such as salmon, aneth and potato, or courgette, gruyere and bacon... Actually the combiantions are enless. Have fun! Listen to your heart and taste.

For the pastry
200g flour
100g butter
ice cold water to bind

For the filling
5 eggs
200ml double cream
4 tbsp best creme fraiche
salt & pepper
200g diced ham (or lardons [diced bacon])
250g freshly grated emmental

Sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

Roll out the pastry on a light floured surface and line 8 well buttered small tart tins (about 10cm diameter). Chill again.

Preheat the oven to 180 C.
In a large bowl, beat the eggs, cream and creme fraiche and season.
Mix in the cheese and ham and pour over the pastry bases.

Bake for 30 minutes or until golden.

- -

Labels: , , ,

8 sweets:
Anonymous Anonymous said something sweet:

Any kind of quiche is a good quiche, in my opinion, but especially a goat cheese and asparagus one!

24 February, 2006 21:17 

Blogger texmex said something sweet:

Perfect starter and a picture like that, mmmmmh

25 February, 2006 11:20 

Anonymous Anonymous said something sweet:

grâce à la photo mon photo embaume la quiche lorraine

25 February, 2006 11:21 

Anonymous Anonymous said something sweet:

Quelle jolie quiche Lorraine et c'est une Lorraine qui te le dis !

25 February, 2006 13:50 

Blogger sooishi said something sweet:

Merci pour cette recette elle à l'air délicieuse!

haaaa j'adore ça!

27 February, 2006 12:03 

Blogger *fanny* said something sweet:

Hi Ken Sloan - i totally agree with you; a goat cheese and asparagus quiche is a pure delight.

Hi texmex - thank you for dropping by.

Hi Anne - merci.

Hi Sylvie - alors la je suis flattée (étant du sud, c'est difficile d'avoir uen vraie référence pour la quiche lorraine).

Hi Ooishigal - j'espere que la recette ira parce que la quiche ca se fait vraiment à l'oeil...


28 February, 2006 08:26 

Blogger sooishi said something sweet:

hello Fanny!
Géniale ta recette, ma première quiche bien épaisse miaaaam!
J'ai fait la pâte avec de la farine d'épautre, c'était pas mal du tout...
A bientôt!

01 March, 2006 11:49 

Blogger Pille said something sweet:

Nice quiches, Fanny! I really like the look of them at the bottom picture. I haven't made one for ages, so have a good excuse to try your version soon.

02 March, 2006 17:08 

Post a Comment

Back to foodbeam