A quiche is a pie made up mainly of eggs, milk or cream in a pastry crust with other ingredients added such as meats, vegetables or cheese. The great thing about quiches is that they are simple and quick to prepare, and offer an almost unlimited number of variations. The most well known, if not canonical form of quiche is the quiche Lorraine, a French classic from the region of (you’ll never guess!) Lorraine, located along the German border. It’s a nice entrée, but can also constitute a light meal served alongside some salad (and in fact busy French people in search of a simple lunch can find them in snack shops, bakeries, cafés, butchers, etc.)
Preparation: 5 minutes (yay!)
Baking : 35 minutes
Serves: 6 (as an entrée)
- 1 shortcrust pastry (pate brisée)
- 3 eggs
- 30 cl cream (crème fraîche)
- 150 g bacon (diced)
- salt, pepper & nutmeg
- Preheat oven at 180°C
- Place the pastry crust in a pie dish and with a fork, gently prickle the base of the crust.
- In a mixing bowl, mix the eggs with the cream. Season it with salt, pepper and a dash of nutmeg.
- Sprinkle the bacon bits on the pie dish and pour the cream mixture on top of it.
- Bake it for about 35 minutes.
Unless you don’t like bacon (and who doesn’t like bacon?), it’s hard not to enjoy this pie. When I first made this dish, I was surprised how simple it is to make and remembered how much I used pay for this in Singapore.
As I was saying earlier, there are many possible variations to this dish, including:
- Using flaky pastry crust instead of shortcrust pastry.
- Replacing some of the cream with fromage blanc.
- Using salmon (smoked or fresh), surimi, diced cheese, mushrooms, spinach, leek, etc (alone or combined) instead of bacon.