Simply Paris: Quiche Lorraine

13 Jul

luxemburg gardens on a pretty day

While in Paris, I learned about the importance of simple and fresh ingredients. While this quiche may not be your idea of healthy, I’m sure it’s surprisingly nutritious (enjoy in moderation!)

Jaci and I lived with our parisian host mother, Madame Duprez, for almost 9 months, and as a part of our housing arrangement, Madame provided dinner 6 nights a week.We were truly in the minority of students who received a 4 course meal every night for dinner (sometimes being required to finish off a magnum sized bottle of Champagne prior to the main course). Madame was an older woman, perhaps even over 70, who made dinner every morning before she went to work.

Every meal she prepared was a culinary surprise. Sometimes we had never tried the dish in front of us, and sometimes part of the fun was that we had no idea what the ingredients were. Fortunately, Madame was only too happy to explain how she had prepared her meals, and ultimately, she allowed me into her kitchen to help prepare and see her techniques.

One of my favorite recipes, which is so simple, and impossible to screw up, is a quiche. I’ve translated this recipe from French and from the metric system. I’ve given it to numerous people and never had a complaint. I hope it works for you!

Quiche Lorraine

1 cup heavy whipping cream
3 eggs
8 oz shredded gruyere cheese (or another cheese)
Half of one onion, diced
1/2 tablespoon butter
3 pieces of bacon
Pre-made pie crust (this is key if you’ve read my recent attempt at pie crust)

Shred the cheese. Dice half the onion and grill in ½ tbsp. of butter. Let it cool before adding to the other ingredients.

Cook the bacon, let it cool and cut it into smaller pieces.

In a bowl, mix the whipping cream, eggs, and cheese.  Add the onion and bacon. Add a little salt, pepper and nutmeg.

Lay pie crust into pie pan and poke the middle of the crust a few times with a fork (to provide ventilation at the bottom).

Add egg mixture on top of the crust. Sprinkle top with nutmeg.

Bake at 450 degrees for 10 minutes and at 350 for 30-45 min, or until the quiche is browned on top and shaking the pan doesn’t jiggle it very much. You can also stick a knife into the middle to see if it is cooked.

Best served warm and paired with a light, arugula salad.

using a credit card to cut cheese on the champ de mars is very french, they just don't tell you that


3 Responses to “Simply Paris: Quiche Lorraine”

  1. Jacqueline Powers July 13, 2009 at 1:25 pm #

    Mmm, I love this recipe! I wish I could make it here in Morocco, but alas, we are without an oven. Do you happen to have the recipe for Mme. Duprez’s veal stew or any of her yummy veggie soups?


  2. constantlycathy July 13, 2009 at 4:42 pm #

    I hate to tell you this, but her veggie soups were out of a container! I swear… Here are two recipes that I do have that could work for you. Her veal and her pot au feu, but I haven’t made them! See how it goes, and let me know! You’ll have to create some of your own approximations, as this is all the info I have…

    Veau – La banquette

    Add a little vegetable oil to the pan.
    Cut veal in pieces.
    When the pan is hot, but not smoking, put in the pieces.
    Stir in the pan (or turn over) until golden.
    Put in a little flour (poudré, very little dusting).
    Add onion in 4 pieces, stir with meat.
    Add a shot of white vermouth! 🙂
    Plus a little white wine.
    Lower heat.
    Put cover on casserole dish.
    Put a little water on top (I never understood if this was supposed to be on top of the pot or in the pot on top of everything…)
    Add salt and pepper.
    On the side, cook mushrooms and lemon until they give water, then add crème, but keep them craquant (crisp).
    Put olives in at the end.

    And this is Cocotte’s recipe for Pot au Feu… it’s a little more precise!

    Pot au feu
    2 kg de plat de côte
    1 kg de macreuse ou gîte à la noix ou basse de côtes
    Os à moelle et os de veau
    2 kg de carrottes
    1,5 kg de poireaux
    500 g de navets
    3 branches de céleri ou ¼ de céleri rave
    Girofle, muscade, sel, poivre, laurier
    2 oignons piqués de clous de girofle

    Mettre la viande et l’os de veau à cuire dans une casserole d’eau froide.

    Quand ça bout, écumer.

    Puis couvrir, laisser cuire une heure. Ajouter les carottes.

    Après ½ heure mettre le reste des légumes

    On met les os à moelle ½ heure avant de servir (réchauffés dans un peu de bouillon à part car très gras)

    Pour dégraisser, laisser refroidir une nuit ou mettre un Sopalin à la surface.

    Si on veut, on peut ajouter de vermicelle.

    On sert avec du gros sel, des cornichons et des pommes de terres grelots


  1. I don’t suggest you make this for brunch tomorrow « Constantly Cathy - August 28, 2009

    […] is your favorite thing to make for brunch? I like quiche.   Leave a […]

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