I started cooking at the tender age of ... 28! I had just got my first proper kitchen, so obviously I wanted to try and learn all there was in this exciting world. The days of internet recipes were not yet that advanced, so it would have to a proper cooking book that would have to guide me in this journey. The plethora of cookbooks, however, required some knowledge of basic equipments, measurement techniques, differences between various ingredients... In short, not for me - I needed a cookbook that would take me by the hand and make sure I did not get lost. This book for me was The Student Crumb Cookbook (out of print, I'm afraid) that introduced me to the new world of cooking: since then, I've cooked most of its recipes over and over again, but one will always remain my first ever success: the Quiche Lorraine.
Quiche lorraine
One of the more known picnic dishes, the Quiche Lorraine is as versatile as it is forgiving: it is a simple combination of lardons, eggs and cream and off we go:
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| cutting up mini quiche-lorraines |
200ml extra light cream
4 eggs
250g lardons
50g grated cheese (I used emmenthal)
Preheat oven at 200oC. I believe that the lardons are already extremely fat, and for that I brown them over medium heat, so that I need not use any additional oil. Leave to cool. In the meantime, beat eggs and cream (if I am preparing this for myself, I actually use half skimmed milk and half cream), salt and pepper. Slide pastry over a round pie shell. Scatter lardons at base (I don't pour the oil from the lardons, otherwise the quiche gets too heavy). Carefully pour the egg/cream mixture, and bake for about 25 minutes. Five minutes before the end, sprinkle the cheese on top. Cut up in nice, little squares and make a lot of people happy!!!
This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.
This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.
Quiche is a big favorite of mine, and i like your idea of cutting into squares.
ReplyDeleteespecially in picnics, it's much more helpful!
DeleteI am a huge fan of quiche-I have one recipe that uses spinach, sun dried tomatoes, cottage cheese, and two others-I cannot remember them-it is perfect for breakfast or dinner. whenever I am in France I love grabbing a quiche for lunch.
ReplyDeletethe combinations are endless, which is why I always turn to a quiche for a quick, versatile meal!
DeleteThis looks delicious! I've never successfully made a quiche - perhaps I need to try this recipe. Thank you for sharing!
ReplyDeleteyou definitely have to try this!
DeleteI love quiche and have made many versions over the years but this one sounds perfect because it's so simple. I might bacon to my shopping list this week.
ReplyDeleteI know, sometimes going back to the basics is just what I need to remind me of what is the essence of good food!!
DeleteQuiche is a great dish for making people happy! The squares are brilliant!
ReplyDeletethanks Joy!
DeleteDone like that we would just about call it a bacon and egg pie! But your version is much more refined. Have a great week.
ReplyDeleteI had never heard of this name - I have to check it out!
DeleteI love quiche but am kind of scared of making it... Don't really know why, I always think it's more complicated than it is!
ReplyDeleteListen, if I can do it when I knew nothing of cooking, anyone can!
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