Quiche is a simple meal to prepare and, accompanied with a salad, is a light enough dinner.
To make one 28 cm diameter quiche or six individual quiches (also shown below), you will need:
- 200 grams of lardons or bacon or ham
- 100 ml of milk
- 200 ml of crème fraîche semi-epaisse (heavy cream)
- 4 eggs
- Salt
- Pepper
- 1 puff pastry ready roll to make it easier and quicker to prepare (but if you have time or you feel more "adventurous" you can prepare the puff pastry yourself)
- 40 to 50 grams of Swiss cheese or cheddar cheese
Preparation time: 15 minutes
Baking time: 30-35 minutes
Start by pre-heating your oven at 220 C (425 F).
While your oven is heating up, cook your pieces of lardons in a pan for few minutes.
If you are using bacon, cut most of the fat off your bacon, cut it into small pieces, and cook the bacon pieces for few minutes.
if you are using ham for this recipe, use some lean ham, cut it into small pieces, and cook the ham pieces for few minutes.
If you are using bacon, cut most of the fat off your bacon, cut it into small pieces, and cook the bacon pieces for few minutes.
if you are using ham for this recipe, use some lean ham, cut it into small pieces, and cook the ham pieces for few minutes.
Once your lardon pieces are cooked, place them on a paper towel sheet to absorb the grease.
In a bowl, add the milk, crème fraîche, eggs, salt and pepper, and mix your them together.
Place the crust in the mold, and with a fork, poke few holes in the crust.
Place your pieces of lardons on the crust and pour the preparation on top of it.
Place your pieces of lardons on the crust and pour the preparation on top of it.
Add some cheese on top.
Put your quiches in the oven for about 30-35 minutes until the top is golden brown... and here it is!
Eat the quiche warm ... some people like it cold too ... you could eat the leftovers for the next morning's breakfast.
Note: You will also need a pie pan or 6 individual ones ... my preference is the individual ones because I am mostly cooking for two, so it is much easier to keep the leftovers for the next day (as it won't dry as much as a whole pie).
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
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