French Quiche Lorraine
The popular Quiche Lorraine is a pie named after the Lorraine region in the North-East of France. Originally, it's made with eggs, cream, and pork fat - no cheese. Today, cheese is essential for this savory comfort food, in combination with ham or Italian pancetta. Adjust the filling to your taste with zucchini, pumpkin, spinach, or kale. The spice kit includes mace instead of nutmeg, and a French salad seasoning.
Ingredients
Protein
- 8 oz ham Italian pancetta, or bacon, sliced or diced (1/2-inches)
Fresh Produce
- 1 shallot finely chopped
- 1 small leek halved and sliced
- 1 head leaf lettuce roughly shredded
Dairy
- 1 tbsp butter
- 5 medium eggs
- 1 cup heavy or sour cream
- 4 oz cheese* grated
Packaged Goods/Staples
- 1 pie crust 9 inches
- red wine vinegar
- syrup or sugar
- olive oil
- salt & pepper
Quiche Lorraine Culinary Spice Kit
- Pouch [1] Mace
- Pouch [2] Fines Herbes: chervil, chives, tarragon, marjoram, parsley
Instructions
Ham
- In a PAN, melt butter over medium heat. Add shallots, leek, and ham.
- Fry for 5-10 minutes, stirring frequently.
Egg Mixture
- In a BOWL, whisk eggs and mix with cream, cheese, and Quiche [1] spices.
- Season with salt & pepper to taste.
Pie
- Distribute ham mixture on the pie crust.
- Pour the egg mixture on top.
Bake
- Preheat OVEN to 350°F.
- Bake pie for 30-40 minutes.
Salad Dressing
- In a CUP, mix 1 tbsp vinegar, 2 tsp syrup or a dash of sugar, 1 tbsp olive oil, Quiche [2] spices, and salt & pepper to taste.
- Pour dressing over lettuce. Toss.
Serve
- Serve pie with salad.
- Enjoy!
Notes
*) recommended: Gruyère, Suisse, cheddar
▪ Substitute ham with zucchini or pumpkin.
▪ Substitute leek with 2 oz baby kale or spinach.
▪ Make a fresh pie crust from almond flour with our gluten free almond pie crust recipe.
