My roommate came home and said she was going to make a quiche lorraine for dinner (yes!)
She seriously whipped this thing up in about 10 minutes before putting it in our toaster oven. You can make this simple dish in an entirely unequipped kitchen. You only need a stove (or hot plate), an oven (or toaster oven), and a cake pan/pie pan/ tart pan (or premade crust in a pan).
The difference between French recipes for quiche lorraine is that they use “creme fraiche” instead of heavy or light whipping cream. Creme fraiche can be found in American grocery stores–it is often in the fine cheese section. Creme fraiche is similar to sour cream–but don’t think about substituting it with sour cream!
- one sheet of pate (dough)
- 3 whole eggs
- 30 cl creme fraiche (1 and ¼ cups and 1 teaspoon)
- 25 cl milk (1 cup and 1 tablespoon)
- 300 grams of bacon (about 12 ounces)
- 150 grams of shredded Emmental cheese (about ¾ cups)
- salt, pepper, nutmeg
- Preheat the oven to 475 F for 10 minutes.
- Press the sheet of pate into a large cake pan and use a fork to poke holes throughout. Put it in the oven for 10 minutes. Take out and let cool on the counter.
- Cook the bacon in a skillet until it is crispy. Then, drain the oil off with a paper towel and cut into small pieces.
- In a medium bowl, whip the eggs together with the creme fraiche. Slowly add the milk while continuing to beat the mixture.
- Add salt, pepper, and a dash of nutmeg.
- Spread the cooked bacon and cheese evenly across the bottom of the pan. Then, pour the egg mixture on top.
- Bake for 30-35 minutes at 400. The quiche is ready when a knife inserted one inch deep comes out clean.