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One of my go-to French meals is the quiche. All you need is a crust, some eggs, milk, and then you put whatever else you want inside, and top it off with cheese. It's like the pizza of France, if you think about it. My favorite quiche is the Quiche Lorraine, but it's hard to get lardons (similar to bacon, but oh so much more delicious) here, so this is the variant I make most of the time. I have an actual quiche/tart pan, but if you don't, you can use a 9-inch or larger pie pan, or an 8 inch spring-form pan.
A lot of people here mistakenly think that quiche is a breakfast food--in France it isn't; it's strictly a lunch or dinner meal. It isn't quite enough for a meal by itself, but pair it with a salad or soup and it's plenty. My husband likes to eat it with salsa, and while I think that's sacrilege, some of you might want to try it that way.
Quiche with Prosciutto & Baby Bella Mushrooms
Ingredients:
1 pre-made pie crust
1/4 lb prosciutto, diced
6 eggs
2/3 c half and half (or 1/3 c milk + 1/3 c cream)
1 tsp garlic salt
1/2 tsp pepper
1 tsp thyme or herbes de provence
3 to 4 oz baby bella mushrooms, chopped/sliced
5 oz shredded cheese (I use a mix of sharp cheddar and swiss; mozzerella works, so would colby or fontina or gruyere)
An ingredient note: I get prosciutto from the deli, sliced sandwich thin, which I then slice into 1/2 inch squares. If you don't want to run to the deli for prosciutto, you can substitute 8 slices of thick bacon, cooked but NOT crunchy (it's going to cook in the oven too, so you don't want it to overcook) and diced. I find prosciutto a lot easier to deal with than bacon, but my husband prefers the bacon flavor, so it's really up to you which to use; it will be tasty either way.
To start, preheat your oven to 375 degrees Fahrenheit. Put your pie crust in your pan. You do not need to grease your pan; if you're concerned about the pie crust sticking, put a small circle of parchment in the bottom.You do not need to precook your crust.
In one large mixing bowl, whip the eggs until they are well mixed and starting to get a little frothy/light yellow. Add the milk/cream/half and half, the salt, pepper, and herbs, and mix until well combined. Set aside.
Dump the prosciutto, mushrooms, and 4 oz of the shredded cheese into the pan and even out. I try to have a good mix so that each bite gets some of everything. See below:
Now you just pour the egg/milk/salt/pepper/herb mixture over the ingredients in the pan. If you're using a larger pan and don't have enough of the egg mixture, you can just whip a couple more eggs and pour those over to add to it. Sprinkle the rest of your cheese over the top, and pop it into the oven.
Cook for about 25 minutes, until set. It may poof up a lot, but that will fall back down once it's out of the oven and cooling. It will keep for about 5 days, and it's just as good reheated as it is fresh out of the oven.
A lot of people here mistakenly think that quiche is a breakfast food--in France it isn't; it's strictly a lunch or dinner meal. It isn't quite enough for a meal by itself, but pair it with a salad or soup and it's plenty. My husband likes to eat it with salsa, and while I think that's sacrilege, some of you might want to try it that way.
Quiche with Prosciutto & Baby Bella Mushrooms
Ingredients:
1 pre-made pie crust
1/4 lb prosciutto, diced
6 eggs
2/3 c half and half (or 1/3 c milk + 1/3 c cream)
1 tsp garlic salt
1/2 tsp pepper
1 tsp thyme or herbes de provence
3 to 4 oz baby bella mushrooms, chopped/sliced
5 oz shredded cheese (I use a mix of sharp cheddar and swiss; mozzerella works, so would colby or fontina or gruyere)
An ingredient note: I get prosciutto from the deli, sliced sandwich thin, which I then slice into 1/2 inch squares. If you don't want to run to the deli for prosciutto, you can substitute 8 slices of thick bacon, cooked but NOT crunchy (it's going to cook in the oven too, so you don't want it to overcook) and diced. I find prosciutto a lot easier to deal with than bacon, but my husband prefers the bacon flavor, so it's really up to you which to use; it will be tasty either way.
To start, preheat your oven to 375 degrees Fahrenheit. Put your pie crust in your pan. You do not need to grease your pan; if you're concerned about the pie crust sticking, put a small circle of parchment in the bottom.You do not need to precook your crust.
In one large mixing bowl, whip the eggs until they are well mixed and starting to get a little frothy/light yellow. Add the milk/cream/half and half, the salt, pepper, and herbs, and mix until well combined. Set aside.
Dump the prosciutto, mushrooms, and 4 oz of the shredded cheese into the pan and even out. I try to have a good mix so that each bite gets some of everything. See below:
Now you just pour the egg/milk/salt/pepper/herb mixture over the ingredients in the pan. If you're using a larger pan and don't have enough of the egg mixture, you can just whip a couple more eggs and pour those over to add to it. Sprinkle the rest of your cheese over the top, and pop it into the oven.
Cook for about 25 minutes, until set. It may poof up a lot, but that will fall back down once it's out of the oven and cooling. It will keep for about 5 days, and it's just as good reheated as it is fresh out of the oven.
