A quiche is now a classic dish of French cuisine (and also another name for sensitive new age guys), but did you know that quiche actually originated in Germany? It was from the medieval kingdom of Lothringen, under German rule, in which the French later renamed Lorraine.The original quiche Lorraine was cooked in a cast-iron pan and the pastry edges were not crimped. It was an open pie with a filling consisting of an egg and cream custard with smoked bacon or lardons. It was only later that cheese and many other ingredients were added to the quiche Lorraine. This recipe is more on the rustic side, without the onions and cubed bacon like those sold in London cafes. It has always been a pet peeve of mine to order a slice of quiche, only to watch it microwaved on a plate before being served to the table. A freshly baked quiche fills your home with the most delightful aroma while it’s baking in the oven, and the texture is far more satisfying that its microwaved versions.

Ingredients:

Filling

150 gm   pancetta and prosciutto, finely chopped and torn
4   egg yolks
3   eggs
250 ml (1 cup)   pouring cream
½ tsp   freshly grated nutmeg

Shortcrust pastry

300 gm   plain flour, sifted
175 gm   unsalted butter, coarsely chopped
1   egg

Green salad

2 tbsp   extra-virgin olive oil
1 tbsp   red wine vinegar
½ tsp   seeded mustard
100 gm   mixed baby leaves

I altered the recipe slightly from one found in Gourmet Traveller

1. For shortcrust pastry, combine flour and 1 tsp sea salt in a bowl and using fingertips rub butter through flour until mixture resembles fine breadcrumbs. Alternatively, place flour and salt in a food processor, add butter and pulse until mixture resembles fine breadcrumbs. Add egg and mix (or process) until just combined. Turn pastry out onto a lightly floured work surface and knead gently until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 2-3 hours.
2. Preheat oven to 200ºC. Roll dough out into a 5mm thickness on a floured surface and press into a 20cm foil tin (I chose to use a rectangular one). Refrigerate for 20 minutes.
3. Bake for 20 mins, remove pastry from tray and bake dry for another 15 minutes.
4. While it is baking, brown 150g of pancetta and prosciutto in a pan until crispy and soak the excess oil on kitchen towels.
5. Whisk together 4 eggs and 3 yolks, a cup of cream and half a teaspoon of nutmeg in a bowl.
6. Line the bottom of the baked pastry with meat, and pour egg mixture on top.
7. Bake for another 30 minutes on 150ºC this time , and cool for 10 minutes before removing from foil tray. And the finished product…. [below]

Serve immediately with your favorite salad.

Cooking a quiche from scratch can be a time consuming process.

The next day, I had leftover batter and decided to bake a “Lazy Lorraine“. I bought giant Vol-au-vents from the supermarket, covered the bottom with diced tomato, added a layer of cheese (Emmental or Gruyère), and poured the egg mixture on top. The mixture combines slightly when pouring. I then sprinkle some dried Oregano on top (this is a vegetarian version) and baked for 20 mins.

Tip: The vol-au-vents from the supermarket tends to leak the egg mixture so wrap some foil around it before pouring it in!

Like my post? Spread it like butter!