Classic French quick quiche: it is cooked with fish and meat, fresh spring vegetables, olives and cheese. The imagination in quiche Lorraine variations is practically unlimited. I even met a recipe with meatballs 🙂 The secret to the quiche’s popularity is its simplicity and versatility. It is served for breakfast, lunch, and dinner, people eat it at home and take it on picnics. The main thing to remember is that quiche tastes best when it is hot or warm. In this recipe, I used the quick option: ready-made pastry. But even if you want to make the pastry yourself, the rule does not change: it should always be baked separately first, without filling. This way the pastry is crispy and baked, and the filling is tender and rich. I love this version of quiche Lorraine with the simple green salad.
Classic French quick quiche: it is cooked with fish and meat, fresh spring vegetables, olives and cheese. The imagination in quiche Lorraine variations is practically unlimited. I even met a recipe with meatballs 🙂 The secret to the quiche’s popularity is its simplicity and versatility. It is served for breakfast, lunch, and dinner, people eat it at home and take it on picnics. The main thing to remember is that quiche tastes best when it is hot or warm. In this recipe, I used the quick option: ready-made pastry. But even if you want to make the - Prep time: 30 minutes
- Cook time: 40 minutes
- Serves: 10
- Difficulty: easy
- Course: pastry
- Cookware: baking dish, ceramic baking beans
- Cuisine: French
Ingredients
- 500 g cup mushrooms
- 3 medium onions
- 150 g bacon
- 5 eggs
- 200 ml single cream
- 100 g hard cheese, e.g. gruyère, comté or parmesan
- 300 g puff pastry
- 1 tsp salt
- freshly ground black pepper
- oil for frying
Cooking method
Step 1
Heat the oven to 190˚С. Slice the mushrooms, cut onions and bacon into cubes. Fry separately in oil. Grate cheese. Beat the eggs, combine with cream and cheese, mix. Add chilled mushrooms, onions, and bacon. Season with salt and pepper, and mix.
Step 2
Roll out the puff pastry and line a baking dish. Prick the pastry with a fork or knife. Bake for 12 minutes.
Step 3
Reduce the temperature to 180°C. Pour the filling into the pastry case, cover with foil and bake for a further 40 minutes.
My tips and tricks:
There are 3 main spices in French cuisine that add flavour to a dish: salt, pepper, and butter. Whatever the scientists may say about the harm of butter, the French will never give it up, as practically everything is fried with it. If you want to cook as the French do, trusting centuries of culinary experience, use only good quality butter for frying. And don’t forget the glass of wine 😉
- 500 g cup mushrooms
- 3 medium onions
- 150 g bacon
- 5 eggs
- 200 ml single cream
- 100 g hard cheese, e.g. gruyère, comté or parmesan
- 300 g puff pastry
- 1 tsp salt
- freshly ground black pepper
- oil for frying
- Heat the oven to 190˚С. Slice the mushrooms, cut onions and bacon into cubes. Fry separately in oil. Grate cheese. Beat the eggs, combine with cream and cheese, mix. Add chilled mushrooms, onions, and bacon. Season with salt and pepper, and mix.
- Roll out the puff pastry and line a baking dish. Prick the pastry with a fork or knife. Bake for 12 minutes.
- Reduce the temperature to 180°C. Pour the filling into the pastry case, cover with foil and bake for a further 40 minutes.