Tuesday, 11 March 2008

My first quiche


Well, that should be my first french quiche, as I've made plenty of quiches before but not like this. For starters, I bought a shallow tarte dish - a silicon one which produced a lovely crisp quiche but if anyone knows the trick to getting a hot quiche out of a flexible dish without breaking it let me know. David turned it upside down on a plate and it came out pretty well but it would probably be easier with one of those metal quiche dishes with the circular loose piece in the bottom. As for the ingredients - no cheese, no milk, no cream, like I would usually put in. Just a pre-made pastry (already conveniently cut in a round shape), lardons and onions which I fried up first and a mixture of eggs and crème fraîche poured on top. It cooked in 25 minutes - so much faster than a deep heavy quiche. It was very easy and quite delicious. Next up I think I'll do one with leeks and then one with salmon and spinach. Miam miam!

13 comments:

Andromeda said...

mmmm, quiche. my roommate went through a quiche phase which we all enjoyed, salmon with pumpkin was very good, though i thought it was an unusual combination. now she's in a soup phase, which is also nice, but not quite as filling as the quiche. i guess it's up to me to fill the quiche gap!

Samantha said...

I leave the paper that crust comes with on - it gets a little dark around the edges, but you can still use it to lift up the quiche and set it on a plate!

Penny said...

Andromeda - salmon and pumpkin sounds interesting - I just might have to try it

Samantha - thank you! I *knew* I was missing something really obvious. I'll try that next time :)

Rosebank Magic said...

Sounds wonderful - and a lot quicker than the way I make a quiche. How about a full list of ingredients please? My latest combination is crispy bacon and semidried tomatoes but in the usual mixture. Try mushroom and broccoli, that's really good too.

Penny said...

Mum - it was a shortcrust pastry. I used about 3/4 of a large onion, 100g of lardons (use bacon) fried up first then put in the shell (no need to blind bake, I think as the quiche itself is so thin - use that old metal quiche dish you have). Then mix together 2 eggs and 1 extra yolk, salt, pepper and nutmeg (which I didnt have) and a 20cl tub of creme fraiche (or just use plain sour cream if you dont have it as it tastes much the same to me). What a cl you ask? Its a centilitre and it has taken me months to get my head around. Instead of using millilitres (mls - one-thousandths of a litre) here they use centilitres (cls - one-hundredths of a litre). So I finally realized you just add an extra 0. Therefore 20cl = 200ml!

:)

Justin said...

mmm I love quiche... I will need to look for some recipes and give it a try. But I am nervous I would eat the entire quiche for dinner by myself! I can see myself putting on 30lbs easy that way.

Guera said...

Looks so yummy and I'm so glad you put the recipe in the comments. I will have to try it out!

Function of Time said...

Hi Penny, I'm not quite sure what lardons are. I'm assuming they are bits of lard no?!

Penny said...

Colleen - no, they're not lard :). They're little diced pieces of bacon (quite fatty bits actually - I prefer to just chop up bacon myself but these are much cheaper and easier)

:)

Le Tigre said...

Bravo! I hear quiches are difficult to make..
You look kind of like Sofia Coppola in that photo by the way...
I'd offer my quiche tips but basically I have no clue, it's way out of my realms of understanding. One day perhaps?

Here, There, Elsewhere said...

Hi Penny,
Bravo ! Thrilled to read your blog and witness how well you've settled in - your recipe is definately the way the French(and assimilated French)in this part of France make quiche - another variant is the "quiche aux 3 fromages" which is just so "melt in the mouth"...
Simply replace the "lardons" with 3cheeses of your choice (gruyère, abondance, reblochon, roquefort, tomme, chèvre, cheddar, mozzarella...)and ENJOY !
A bientôt..!

Samantha said...

Rochelle, you should definitely try to make a quiche - they're the easiest things ever to make! You pretty take a pre-made crust, unfold it in a pan, and then dump in whatever you have on hand. You can make veggie quiches (I'm a fan of aubergine, roasted red pepper & goat cheese), or add any kind of meat you like. Chicken & broccoli is good, and so is tuna & onion. Mix together about a cup of milk (or cream or crème fraiche) with 2-3 eggs, add salt & pepper & whatever other herbs you like. Pour it on top of the other ingredients, sprinkle with cheese, and then pop it in the oven. It really is a piece of cake!

Penny said...

Tigre - thanks for the compliment but I can assure you it was a trick of the light!

India - trois fromages is going to be next on my list I think :)

Samantha - chicken and brocolli sounds great too. They are such a good combination together