Fri 1 Jun 2007
Quiche is, I suppose, one of the best know French recipes that there is. I usually do the Qucihe Lorraine with bacon. onions and cheese but since a friend showed me how she made her quiche, I now always use her recipe. I learned a little trick with the pastry too. I can’t remember anymore if the ready made dough comes with the special baking paper around it or not in the States. It does in France. I always just threw it away but not any more.
What I learned was to use the paper under the crust. This will be used later to lift out the quiche. Plus, you don’t have to do the beans or weights on top of the dough and precook it, although I suppose this could lead to a crisper crust but why bother, really?
Then you cut a couple of tomatoes into slices and get rid of the seeds so they won’t be too juicy.
Top with shredded swiss cheese
I know this isn’t very pretty. I should have divided the quiche top into six parts with the zucchini but forgot. Slice the zucchini into thin slices and quickly cook in the microwave for a minute or two. Then cut up some chevre into rounds and place on top.
Here it is out of the oven-40 minutes at 350 degrees. The egg mixture is 3 eggs, 1 cup of milk and a little nutmeg and salt and pepper. My friend said to use 8 eggs and just a little milk but somehow I couldn’t do it. You lift out the quiche almost immediately and place it on a plate to cool. If you leave it in the pan, it gets too soggy.
And here it is. It is very tasty. The first time I served it to some French friends the lady asked me if I had had help with it-like Americans aren’t genetically able to make quiche.
June 2nd, 2007 at 4:26 am
This edition of your journal has come just in time. I’ve run out of ideas for meals and this looks absolutely delicious and the perfect combination of healthy ingredients. Many thanks, we’re having quiche tonight!
June 2nd, 2007 at 8:08 am
Oh YUM!!!!
June 2nd, 2007 at 8:13 am
Is there any left?
You know, I never could find premade crust in the USA as good as they have in France (duh), but I’ll be looking again. I’ll have to try the trick of putting it under…clever one, you are!!
Meilleurs voeux!!
June 2nd, 2007 at 10:08 am
Is there a piece left for me
June 3rd, 2007 at 9:01 am
The tomatoes are so red they don’t look real. I’ll have to try this recipe!
June 3rd, 2007 at 3:11 pm
Well, I would never have considered the zucchini or the chevre! Clever you. I’m going to make this soon.
June 3rd, 2007 at 3:51 pm
that’s a great compliment for you and your cooking skills if generally the quiche eludes american cooking skills! I envy the ability to cook, I never learnt to cook not even one dish!
June 3rd, 2007 at 5:36 pm
Oh, I am sooo making it tomorrow…But first I have to find somone with a goat, of course
June 5th, 2007 at 2:42 am
Oh, this looks like an easy and delicious way of making a quiche, Linda! Believe it or not, since I started cooking myself about a year and a half ago (yeah, I know, I waited until I turned 30 to even give it a try!) I still haven’t made any official “quiches”… I’ve been making quite a lot of “tartes salées” but not really quiches. My next challenge is to work on making the crust/pastry part myself; I’ve tried once or twice in the past and never got it quite right.
But that’s so funny, the idea that we as Americans are “genetically incapable of making quiche”! Ha ha…
Oh, Rochelle — like I mentioned before, I never learned to cook much either, but I’ve been teaching myself and just experimenting with recipes, and I’m finally getting into it! It took some exploration on food blogs and reading magazines to get me there… But I’m still not confident enough to do any kind of meal for more than 4 people!
June 10th, 2007 at 1:02 am
Wow, Linda, I just saw your quiche recipe and that looks fantastic. Since we live in the middle of goat cheese country and will have zukes and tomatoes in the garden this summer, you can bet we’ll be making it.
I think you should take the French woman’s question about whether you had help to make the quiche as a compliment. She thought it looked like a professional job, and it does.