The "Not French" Quiche Lorraine

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What's better than a quiche with a salad on the side when you want to have a quick, simple lunch? It is also what I make when I have run out of ideas, but I still want to impress my husband by making something tasty and sophisticated looking! 😉

The most famous of all quiches has got to be the French Quiche Lorraine. HOWEVER, the best kind is the "Not French" kind, but the one that also includes onion, garlic and the key ingredient: Swiss Gruyère cheese!🇨🇭 🧀

Gruyère is a hard, yellow cheese named after the town Gruyères in the Swiss canton of Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. It is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop "le tourin", a type of garlic soup from France which is served on dried bread. Seems like the French have concluded that their cuisine is just better with Swiss cheese... 🤷‍♀️ 😁

The recipe I'm sharing with you today I found on www.recipetineats.com and it's a big hit in my house.

Enjoy! 💗Helena

INGREDIENTS:
  • Quiche Crust: 
    • 1 prepared pie shell (fridge or frozen)
  • Bacon Filling:
    • 1 tablespoon (15g) butter
    • 1 garlic clove
    • ½ onion, finely chopped
    • 200 grams bacon, cut into small strips
  • Egg Mixture
    • 4 eggs
    • 300 ml heavy cream
    • Pinch of salt and pepper
  • Cheese
    • 125 grams Gruyère cheese, grated 

DIRECTIONS:
  1. Prepare pie shell (bake per packet directions). I usually make holes in the shell with a fork. 

  2. Pre-heat oven to 180°C using the convection setting.
  3. Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden. 



  4. Transfer to a paper towel lined bowl and leave to cool. 

  5. Place egg mixture ingredients in a bowl and whisk to combine. 



  6. Grate the cheese.
  7. Pre-heat the pie shell for 10 minutes. Then take it out. 

  8. Scatter cooled bacon filling evenly across the base of pre-baked quiche crust. 

  9. Scatter the cheese evenly across top. 


  10. Carefully pour egg mixture over the top. Push some of the cheese/bacon below the surface. 

  11. Bake for approximately 35 minutes until the top is golden. The center should still be jiggly. 

  12. Rest for 10 minutes before removing from the pan to cut and serve. 

       
     
     




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