the wonders of a quiche.

Foie gras, Camembert, and champagne… who needs it when there are so many things you can do with a quiche? This has become my go-to meal because it’s super easy to make, we usually have the ingredients on hand, and well, it’s just delicious.

Pre-packaged dough for the crust (or you can make it by hand if you want to be fancy), a few eggs, and a splash of milk are all you need to make your way towards a fantastic quiche. I’ve found that it doesn’t even really matter exactly how many eggs or how much milk you put in, but for a normal-sized quiche, I’d go with 3-4 eggs and between a 1/2 cup – 1 cup of milk. You can even use cream if you want! (See, the options are endless!) Throw in all of the other stuff you want, stir it all together, pour it into the crust, and voilà! 30 minutes later, it’s ready.

The first quiche I ever made: a quiche paysanne.

I took this recipe from a cookbook that the boy gave me over a year ago called La Bible de la Cuisine Ch’ti et du Nord. This is one of the simpler recipes, and I loved it.

  • Take a couple of potatoes, peel them, slice them into rounds, and bake them in the microwave (or steam them) for about 10 minutes on low.
  • While they’re precooking, chop up an onion and slice some raw bacon (it’ll cook in the oven) into thin strips.
  • Mix 3 eggs together with about 3/4 cup of cream (or whole milk), and throw some shredded gouda into the mixture.
  • Start your layers: crust (poke it with a fork so it doesn’t inflate!), potatoes, onions, bacon, shredded cheese (yes, more!), potatoes, onions, bacon, shredded cheese.
  • Pour your beautiful egg/cream mixture over everything, bake it in the oven at 350°F for 40 minutes, and get ready to indulge in one of the best dishes ever.

Even if my recipe seems a little haphazard and not too detailed… it doesn’t matter! You can choose how much bacon you want to put in, you can choose if you want it to be super cheesy or not, and you can salt and pepper to your heart’s desire. All you have to do is make sure it fits within the crust and that there’s enough of the creamy egg mixture to cover it all.

Broccoli Cheese Quiche

This one was super yummy and inspired by this recipe that I found on Pinterest. I made it a bit easier and just used a regular crust. I also used regular onions instead of green and a mix of French cheeses since cheddar is a bit pricy and hard to find here.

Now, when you want to get really fancy, you can make a tart! My boy made this gorgeous tarte à la rhubarbe the other day, and guess what?! The base is all eggs and milk, too. Of course you have to add sugar, but deep down it’s just a sweet quiche.

  • Wash and cut up about 3 sticks of rhubarb (leave the skin on, and you can cut it in cubes or slices… or however else you can think of!)
  • Mix together 2 eggs, about a cup of crême fraîche (if you can find it) or cream, and a cup of sugar. You can throw in a teaspoon of cinnamon too, if you’d like.
  • Lay your rhubarb over your pie crust (don’t forget to poke the crust with a fork!), then pour your lovely egg, cream, and sugar mixture over it all.
  • 400°F and 30ish minutes later, you are good to go!
Easy, simple, yummy rhubarb tart.

After a little look into my quiche eating habits, I am sure you can make your own. Remember: be creative! I’m not sure if anyone has ever made a Tex-Mex quiche, but hey… you could be the first!

2 thoughts on “the wonders of a quiche.

  1. DebbZie September 27, 2012 / 1:18 PM

    I love eating quiche while it’s still warm. Delish ! OK, now I’m craving for quiche :(

    • haleyinfrance September 28, 2012 / 2:05 AM

      I know right! They are best fresh out of the oven. :)

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