Quiche, especially Lorraine, is an essential recipe that pleases young and old alike. It must be said that between its shortcrust pastry — if it’s homemade it’s even better —, its liquid or thick cream, its bacon, its eggs, and its grated cheese, it is a peak of gluttony. It’s simple, to prepare it, we simply combined the best ingredients together and put everything in cooking. There was little chance that it would fail! And we thank the extreme gluttony of the inventors of the quiche who thought of this association and made it evolve until today.
Of course, the bacon option is not the only one that exists. Nowadays, when we talk about quiche, we mainly think of the pastry base, garnished with a liquid mixture made from eggs, milk, or even cream. A “neutral” base that we like to decorate with broccoli or cauliflower florets; carrot slices; leek pieces; goat cheese slices; and many others.
The second advantage of quiche, after its obvious simplicity of execution, is that it is a dish to share. Do you see us coming with our big boots? In this back-to-school period, therefore overloaded, preparing family dishes that last over several meals — especially during the week — is not just a good idea, it is an excellent idea!
In short, quiche has it all!
Recipe #1: Quiche with candied garlic and fresh goat cheese
© Valery Guedes
The real surprise of this recipe comes from the work on the garlic cloves, which are blanched and caramelized with balsamic vinegar. Garlic is no longer a simple aromatic, it is a main ingredient, and it was high time that it took center stage.
How do we do it? For the dough, mix 200 g of flour, 1 tsp of caster sugar and 1/2 tsp of salt. Add 100 g of diced butter and sand the mixture. Pour 1 tbsp of white vinegar with 5 cl of water and quickly knead the dough. Wrap in cling film and leave to rest for 1 hour in the refrigerator. Roll out the dough to a thickness of 3 mm, line a 22 to 24 cm diameter tart mold with it and leave to rest in the fridge for 30 minutes.
Peel 2 heads of garlic and blanch for 3 minutes in boiling water before draining.
Heat 1 tbsp of olive oil in a pan and brown the garlic without browning for 2 minutes. Deglaze with 2 tbsp of balsamic vinegar, mix for 1 minute then add 10 cl of water, 1 tsp of blond cane sugar, 3 sprigs of thyme, 1 sprig of rosemary, salt and pepper. Let simmer for 15 minutes. The garlic cloves should be coated in a balsamic caramel.
Crumble 240 g of fresh goat or sheep cheese on the tart base. Mix 3 eggs, 15 cl of thick crème fraîche, 15 cl of whole milk, salt and pepper. Pour this mixture on the tart base and add the garlic cloves as well as the sprigs of thyme and rosemary.
Bake for around 40 minutes in the oven preheated to 200°C (lower the oven to 180°/gas mark 6 if necessary during cooking) and serve with a nice crunchy green salad.
For 4 people
Discover the recipe for Quiche with candied garlic and fresh goat cheese
Recipe #2: Leek and Comté Quiche
© Clémence Catz
Leeks + comté = a winning combination!
How do we do it? Spread a roll of shortcrust pastry in a mold lined with baking paper.
Remove the toughest green ends from 3 leeks. Cut the remaining part into sections, clean well and drain.
Heat 1 tablespoon of olive oil in a frying pan and brown the leeks for about 10 minutes with salt.
Beat 2 eggs with 20 cl of liquid cream (cow’s milk or vegetable), 2 heaped teaspoons of mustard, 1 pinch of nutmeg, 1 tablespoon of gum arabic, 30g of grated comté, salt and pepper.
Cover the bottom of the tart with leeks, then pour in the egg mixture and cover with 30g of grated comté.
Cook for 10 minutes at 200°C, then 20 minutes at 180°C, the tart should be just golden and cooked through.
For 4 people
Discover the recipe for Leek and Comté Quiche
Recipe #3: Carrot Quiche made with Stale Bread
© Grégoire Kalt
The perfect recipe for using up leftover stale bread.
How do we do it? Using a blender, mix 250 g of stale bread (i.e. 1 baguette) into fairly fine crumbs, then add 1 egg, 20 cl of water, then 50 g of soft butter. Knead the dough well so that it is malleable. Flatten by hand in a buttered pie dish and leave to cool for 30 minutes.
Peel 600 g of colored carrots with their tops and make thin strips lengthwise using a peeler. Chop the carrot tops.
In a bowl, whisk 4 eggs, 1 large pot of crème fraîche (22 cl), the chopped tops, a pinch of salt, a pinch of pepper and 150 g of grated Emmental cheese. Pour this mixture onto the tart base. Arrange the carrot slices on the mixture.
Bake for 50 minutes in the oven preheated to 180°C.
For 6 people
Discover the recipe for Carrot Quiche made with stale bread
