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.
- 8 oz ham Italian pancetta, or bacon, sliced or diced (1/2-inches)
- 1 shallot finely chopped
- 1 small leek halved and sliced
- 1 head leaf lettuce roughly shredded
- 1 tbsp butter
- 5 medium eggs
- 1 cup heavy or sour cream
- 4 oz cheese* grated
- 1 pie crust 9 inches
- red wine vinegar
- syrup or sugar
- olive oil
- salt & pepper
Quiche Lorraine Culinary Spice Kit
- Pouch  Mace
- Pouch  Fines Herbes: chervil, chives, tarragon, marjoram, parsley
- In a PAN, melt butter over medium heat. Add shallots, leek, and ham.
- Fry for 5-10 minutes, stirring frequently.
- In a BOWL, whisk eggs and mix with cream, cheese, and Quiche  spices.
- Season with salt & pepper to taste.
- Distribute ham mixture on the pie crust.
- Pour the egg mixture on top.
- Preheat OVEN to 350°F.
- Bake pie for 30-40 minutes.
- In a CUP, mix 1 tbsp vinegar, 2 tsp syrup or a dash of sugar, 1 tbsp olive oil, Quiche  spices, and salt & pepper to taste.
- Pour dressing over lettuce. Toss.
- Serve pie with salad.
*) 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.