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Quiche Lorraine


Quiche Lorraine Quiche Lorraine
Quiche Lorraine Yummy

Do you know that when I say Quiche Lorraine, I always think of how similar it is to pizza? Well, it has eggs, bacon, cheese so don’t you feel the same? Ok, ok, I know that a quiche is a quiche but I can’t stop thinking. Beware of my thinking.

I love quiche and I have made it many times. What I like about it is that one can make it with a lot of different ingredients and it still remains delicious. I put more ingredients so you can choose and make it according to your own taste. My recipe is taken from a book I keep mentioning here: “Good Housekeeping Cookery Book” 1985, a book I think I would love to have in my kitchen. I dream of having a corner with my favorite cookbooks and recipes, but until then I keep them in my room.

Let’s go to France again, eat something quite traditional with a dry white wine, I think, and enjoy ourselves. First in the kitchen and with dear ones around.

Quiché Lorraine

Serves 4

Ingredients:

  • 175 g (6 oz) Shortcrust Pastry
  • 75-100 g (3-4 oz) lean bacon, rinded and chopped
  • 75-100 g (3-4 oz) Gruyère cheese, thinly sliced (from my experience, cheese is never enough so I put more like 150 g of cheese; if you don’t have Gruyère, try cheddar or any other cheese )
  • 2 eggs, beaten
  • 150 ml (5 fl oz) single cream or milk
  • salt
  • pepper
  • coriander, dill, parsley, basil and other, as you like it (optional)
  • pepperoni (optional)
  • tomatoes, sliced (optional)
  • broccoli, mushrooms (optional)
  • sweet pepper, thinly sliced (optional)

Method:

  • For the pastry, please check out the recipe in Pastries section. Roll out the pastry on a lightly floured surface and use to line a 20.5 cm (8 inch) plain flan ring placed on a baking sheet. Bake blind in the oven at 200°C, 400°F, mark 6 for 10-15 minutes, until set.
  • Scatter the bacon over the pastry base and top with the cheese.
  • Beat together the eggs, cream and seasoning and pour into the pastry case.
  • Bake in the oven at 200°C, 400°F, mark 6 for about 30 minutes, until well risen and golden. Serve hot or cold.

Bon appetite!

En passant par la Lorraine


Ador pizza, mai ales cand are multa mozzarela, sa se intinda kilometric felia de pizza si sa lase acele “zdrente” delicioase. Sa nu uit de salamul acela special, pepperoni, picant si delicios. Si de ciupercile proaspete, rumenite la cuptor. Si maslinele si coriandrul si sosul de pizza. Si bacon si ardei. Si nu mai stiu ce sa scriu, pentru ca deja o vad in fata ochilor. Dar nu despre pizza asta vroiam sa scriu. Ci despre ceva foarte asemanator, dupa parerea mea, si la fel de delicios. E vorba despre Quiché Lorraine, celebrul quiche frantuzesc, pe care l-am facut de atatea ori, pentru ca mi-a placut la nebunie. Este atat de versatil si poti sa il faci cu atatea ingrediente, e fantastic.

L-am descoperit in cartea asta simpatica despre care tot scriu aici pe blog, si daca voi avea sansa sa o cumpar de la ea de acasa, m-as bucura: “Good Housekeeping Cookery Book” 1985. La inceput am zis ca seamana cu o pizza dar nu e  chiar o pizza, e ceva diferit, dar totusi, parca seamana. 😉 Are bacon, cascaval, oua, deci e pe aproape. Citeste mai jos sa afli cum se face minunatia asta si te invit sa o incerci acasa, in intimitatea bucatariei tale unde esti regina sau rege, evident. Nu uita de sortul de bucatar si gata, treci la treaba. Scuze, nu vroiam sa sune ca o comanda, dar si eu sunt regina in bucataria mea, ma comport ca atare.

Quiché Lorraine

4 portii

Ingrediente:

  • 175 g aluat fraged sau shortcrust pastry
  • 75-100 g bacon, fara soric, taiat marunt
  • 75-100 g branza Gruyere, feliata subtire (iti mai amintesti ca ziceam ca nu e niciodata suficient cascaval, asa ca poti indrazni si mai mult, poate 150 g, dar si alt cascaval daca nu ai Gruyere, ca cheddar sau alt cascaval neaos romanesc)
  • 2 oua, batute
  • 150 ml smantana cu continut redus de grasime sau lapte
  • sare
  • piper
  • coriandru, marar, patrunjel, busuioc si altele dupa gust si placere (optional)
  • salam pepperoni sau de Sibiu (optional)
  • rosii taiate felii (optional)
  • brocoli, ciuperci, ardei, etc (optional)

Preparare:

  • Pe suprafata de lucru, imprastie putina faina si cu un facalet intinde aluatul, apoi pune-l intr-o tava de placinta de cca 20,5 cm . Coace-l “blind” la cuptor la 200-220°C, 400-425°F, nr. 6-7 la cuptorul cu gaz pentru 10-15 minute, pana se face.
  • Imprastie bacon peste aluat si apoi cascavalul, astfel incat sa acopere toate suprafata.
  • Bate ouale, smantana si condimentele dupa gust si rastoarna-le peste restul de ingrediente.
  • Coace minunatia la temperatura cuptorului de 200-220°C, 400-425°F, nr. 6-7 la cuptorul cu gaz pentru cca 30 de minute, pana cand creste si devine auriu. Serveste-l cald sau rece.
  • Pentru ca totul e permis, poti inlocui carnea cu alte legume din cele enumerate la ingrediente sau dupa imaginatia ta. Cred ca merge acompaniat de un vin alb sec, ca sa pastram atmosfera frantuzeasca pana la capat. Recunosc ca nu ma pricep la vinuri, daca ai alta sugestie te rog sa imi spui  si sa imi si explici, ca imi place  sa stiu de ce.

Pofta buna!

Quiche Lorraine

Nu-i asa ca seamana cu pizza? 😉

Quiche Lorraine

Close up

Quiche Lorraine

Varianta cu rosii