Most French people in my entourage know how to make a good quiche Lorraine – this dish is as classic as a baguette and is part of the french culinary heritage. I did find out recently that it was originally German, but somehow turned French when cheese was added to the recipe in the Lorraine region. It’s the perfect light lunch to have, some sort of comfort food for most. My father-in-law loves this quiche, and I serve it with a spinach salad, roasted pine nuts, radishes and avocado. Simple and delightful. As I am a busy mom, I use Herta’s pate feuilleutée (ready-rolled puff pastry), the quality is excellent. But when I have time, I will make my own pastry. It is best to use your pastry straight from the fridge when it is still cold – I find the results are better. Nothing beats a home-cooked quiche Lorraine fresh from the oven. And here’s the best part, it takes about 10 minutes to prepare.
Ingredients (for 4-6)
200 grs chopped bacon
150 ml crème fraiche
2 handful or grated Emmenthal or Gruyère
100 ml milk
5 grs ground nutmeg
salt and pepper
230 grs sheet of puff pastry (bought in store)
Pre-heat your oven 220° degrees celsius.
Fry the lardons without any oil until golden and cooked. Place aside on kitchen towel to absorb excess fat. In a bowl, mix the eggs, milk, crème fraiche, nutmeg, salt and pepper. Whisk the mixture till it becomes light and slightly frothy. Roll out your pastry and line your baking dish. Pour the egg/milk mixture, sprinkle the grated cheese and bacon evenly. Bake for 30 minutes and leave to rest 5 minutes before serving.
To serve with spinach salad with roasted pine nuts, radishes and avocado.
200 grs baby spinach leaves
A handful of pine nuts
6 radishes (finely sliced)
1 avocado (chopped)
5 tbps Olive oil
Red wine vinegar
1 tsp mustard
Salt and pepper
Prepare the vinaigrette in a salad bowl, first add olive oil, whisk in the vinegar, then the mustard, followed by salt and pepper. In a frying pan, place the pine nuts and roast for 5 minutes on a low heat or until golden. Leave to cool. Toss in the washed spinach leaves, sliced radishes, chopped avocado and sprinkle with the pine nuts.