Â Quiche is, I suppose, one of the best know French recipes that there is. I usually do the Qucihe Lorraine with bacon. onionsÂ 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.
Â 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?
Â Then you cut a couple of tomatoes into slices and get rid of the seeds so they won’t be too juicy.
Â Top with shredded swiss cheese
Â I know this isn’t very pretty. I should have divided theÂ quiche topÂ 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.
Â 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.
Â 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.