|Quiche is one of the most popular homemade dishes, but did you know it originated in France?
Named after the Lorraine region of north-east France, the Quiche Lorraine is a French classic, easy to make and delicious served with a green salad.
Quiche is a cornerstone of any French casual lunch.
Recipe for French Quiche
If you decide to make the pastry yourself, follow the instructions below. Alternatively, you can use ready-to-use pastry. I like to use puff pastry, but any other type would work.
1 cup all-purpose flour
1/4 teaspoon salt
3.5oz butter, chilled and cubed
2 to 3 tablespoons cold water
1 tablespoon Provence Herbs (optional)
Put the butter, flour, Provence Herbs and salt in a food processor, process briefly. Gather pastry into a ball.
Flatten out the ball of dough with your hands until it is about 2cm thick, then wrap it in cling film and leave in the fridge for 30 minutes before using.
Line a 12" quiche tin with the pastry (the typical French quiche tin is somewhere between 12 and 15" in diameter, with short edges of about 1.5")
Preheat the oven to 400°.
6 ounces lardons (thick cut bacon, cut into narrow strips)
1 cup grated Gruyere, Comte, Emmentaler or Swiss
1 1/4 cup half and half
2 tablespoons Provence Herbs
Sprinkle the lardons and grated cheese on the pastry.
In a mixing bowl, whisk together the eggs, the half and half and the Herbs, and pour into quiche dish.
Bake 30 minutes and let stand 10 minutes before serving.
Tips from the Chef
Enjoy all year round with a green salad and a glass of Red wine or Rosé!
A piece of quiche is also very easy to put in a lunch box and can be eaten at room temperature.
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