Wednesday, January 9, 2013

Just a quiche ...

You can't even imagine how many time I thought about this post title !
First, I thought simply about : "The quiche Lorraine".

But it was untrue and if I call this quiche "quiche Lorraine", I will have death threats about the Lorraine's inhabitants !
And I want to live in peace with the entire world ! 

Peace, love and quiche for all !

In a Quiche Lorraine, there's no onion, and there's some milk.
Which there is not in mine.

And I have to respect Lorraine's traditions because, remember my gratin dauphinois...
I know people who could kill if onions or cheese are added in the mixture !
I'm kidding, of course. 

So, here's the recipe of ... just a quiche.

Here's what you'll need :
  • 1 pie crust, the one you like. I used puff pastry.
  • 4 eggs
  • 300 grammes of good bacon. Slices must be thick enough.
  • 40 cl or light cream
  • 1 onion
  • Some grated gruyère or one with a similar taste. Cheddar could be too strong. 
  • 1/4 teaspoon of nutmeg. 
Your oven must be preheated at 180°C (350°F / Th 6)


Step 1 : 
Cut your onion in slices and let in brown in one tablespoon of neutral oil. On a low fire with a pinch of salt. Not too much because bacon is salty. 



Step 2 : 
Whisk up eggs and cream. 




Step 3 :
Pour the nutmeg and the cheese. 



Step 4 : 
When the onion is caramelized, add the bacon and let it cook for some minutes. Don't let them burn. 


Step 5 : 
Pour the onion/bacon in the pie crust and cover it with the eggs/cream mixture.



Step 6 :
In the oven for 30-35 minutes, it depends on your oven, of course.


That's ready, bon appétit !!




Recapitulative :
  • 1 pie crust, the one you like. I used puff pastry.
  • 4 eggs
  • 300 grammes of good bacon. Slices must be thick enough.
  • 40 cl or light cream
  • 1 onion
  • Some grated gruyère or a similar one.
  • 1/4 teaspoon of nutmeg. 
Your oven must be preheated at 180°C (350°F / Th 6)

Cut your onion in slices and let in brown in one tablespoon of neutral oil. On a low fire with a pinch of salt. Not too much because bacon is salty. 

Whisk up eggs and cream. 

Pour the nutmeg and the cheese. 

When the onion is caramelized, add the bacon and let it cook for some minutes. Don't let them burn. 

Pour the onion/bacon in the pie crust and cover it with the eggs/cream mixture.

In the oven for 30-35 minutes.

11 comments:

  1. Dear Axelle, Quiche Lorraine is one of the first dishes I learned to cook as a young bride. Thank you for this recipe and reminder of earlier days. I don't get to read many blogs everyday, but there is one that always makes me think of you when I do read it: http://www.latartinegourmande.com The blogger named Bea is French, but lives in the U.S. now with her husband and young daughter. She is a teacher, chef and photographer. I so enjoy her photographs of visits back to her home in France. And, I so enjoy your comments on the QL blog. I am so glad we got to "meet" through Donna. Again, thank you for reminding me of a recipe I loved long ago and will make again soon with a few modifications. I can't eat regular flour anymore, but maybe I can substitute rice flour in the crust. Please keep writing your blog and commenting on QL. love and prayers, jep

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    Replies
    1. Thanks to you, Jep, for your comment :) I'm really happy to read you here ! And I'm happy if my quiche made you remind beautiful memories !
      I didn't know "la tartine gourmande" so I went to read it : It's a very beautiful blog, you're right. I'll go to read it again, for sure.
      Thank you for your words, Jep, see you soon, I hope :)

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  2. Axelle, I'm making this for dinner tonight - luckily I read your blog before going to the Coop -- I will let you know how it turns out, but you've taken all the guesswork out of it -- love the photos and easy directions. Thanks!

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    Replies
    1. Me again - dinner was delicious! thanks!!!

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    2. Dear Susan, you make my day ! :)
      I'm always happy to know if people liked the recipes.
      Thank you for your comment !! :)

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    3. Hello, me again!!!!! I had enough ingredients and an extra roll of pastry, so I made ANOTHER quiche to take to Bible Study (a small group of ladies that I meet with once a week) -- it was still warm when I arrived and we all enjoyed it so much. The quiche today was even better than last night, not sure why :-)

      "A quiche to build a dream on" --

      thanks again!

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    4. I'm very proud and happy of that, Susan ! Thank you for this new comment !! :)

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  3. That looks so simple and easy! I will have to give it a whirl...

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    Replies
    1. Thank you RMW ! Believe me, all I cook is easy ! Some dishes seem complicated or a little bit more sophisticated (I don't like this word), but I promise, as I'm not a great cook, all I do is easy. :)

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  4. Dear Axelle-Remember when I told you that vanilla pods are equal to gold here? Well, gruyere cheese is like diamonds! Recipes usually say we can substitute with swiss cheese. I usually substitute with monterey jack. What do you suggest? This quiche will be breakfast tomorrow. Regards-Jamie

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    Replies
    1. Dear Jamie, yes, I remember :)
      Gruyère as diamonds ... What a beautiful image !
      It's true that for us, cheeses belong to our daily life. Here, we can find so many cheeses, some expensive, of course, and others very cheap. But I guess this is exactly the same for you, with american products !
      You can substitute it with a "neutral" cheese". For example, cheddar is too strong. It will hide the taste of your quiche. If you know a swiss cheese with a neutral perfume, not too strong, yes, of course, try it ! Just tell me, please, this way, I could say to american people to use it in my future recipes.
      Thank you very much !! :)

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