Every language has a word that means 'to eat'. My goal is to define it.

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Paris, Ile-de-France, France
12 hours, 3,360 miles away, a young American restarts life in Lyon. And then Paris. The shocks, French mishaps and the endless eating. Every day a new discovery.

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Thursday, November 11

Quiche Lorraine

One of the most simple things to make- an absolute requirement to know for living with a Frenchperson!

Categories:  Eggs, Quiche, Bacon, Dinner

Frenchman Rating:  Alright, a little truth- this was actually made BY him.. but STILL!  I gave it 9/10.

Ingredients
  • 1 pâte feuillité
  • 3 eggs
  • 1 package lardon fumé
  • 200g emmenthal, shredded
  • 20 cl of crème
  • 1 cup of milk
  • salt/pepper to taste
  • dash of nutmeg
Instructions
  1. (PREHEAT TO 220c) Begin by speading the pâte feuilleté onto a pie dish, it's simple by just rolling it onto it.
  2. Heat a pan and flash cook the lardon fumé- don't cook all the way through just for a few minutes on high heat, lay on a paper towel to drain.
  3. Beat the eggs, cream, milk and seasonings together.
  4. Lay the bacon and the emmenthal in the pie crust.
  5. Pour the egg mixture over the top.
  6. Season the top.
  7. Place in over for 25-27 minutes until crust is crisp and inside is cooked... brown on top