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There are a lot of quiche recipes. It seems that every cookbook has at least one.
But the recipe we use delivers an authentic Quiche Lorraine that you'll make again and again.
One summer we stayed in a rustic farmhouse in Provence where we would buy delectable individual quiche from the local boulangère. When we asked why her quiche were so delicious, she surprised us: "Authentic quiche does not use cheese."
“You must,” she added, "boil the cream first. It will make the custard plus moelleux, creamier." And she was right! With bacon and cream you'll find you don't miss the cheese at all.
Most of the easy French recipes found here at Paris Insiders Guide come from our award-winning book –
How to Cook Bouillabaisse in 37 Easy Steps: Culinary Adventures in Paris and Provence
To get all 49 recipes, plus read the tales of our culinary adventures in France, simply order the 300-page book. It's only $19.95 and shipping is free (US, CA, GB, FR, DE).
You can make these with milk instead of cream, but don't expect the same marvelous results. You can also use a pre-made, frozen pie shell or pre-made individual crusts. But, again, the results won't be quite the same!
2 cups cream
½ lb bacon, chopped
Quiche Pastry Dough (separate recipe)
freshly ground black pepper
Preheat oven to 375°F. Smear a bit of butter into each muffin mold.
Prepare the Quiche Pastry (see separate recipe)
Use thick-cut, high-quality bacon and fry it until it’s almost crisp. Drain the strips on paper towels, and then cut it into small bite-size pieces and set aside.
In a small, heavy-bottom pot bring the cream to a boil. Turn down the heat, and continue to simmer for about two minutes until the cream has thickened. Remove from the heat and let it cool for about 10 minutes.
In a medium bowl beat the three eggs with a fork or whisk. When the cream has cooled, add the eggs and beat together. Add salt and pepper to taste.
Roll out the pastry and cut rounds to fit into the prepared muffin tins. In each muffin mold, gently press a piece of dough into place to form a cup. Make sure there's extra dough to fold over the top edge slightly. Place the muffin tin on a baking tray before you fill them for easy transport to the oven.
Divide the cooked bacon into two parts. One half will be sprinkled directly on top of the dough in the molds. Set aside the remaining half of the bacon for later use.
Using a soup ladle, pour the creamy egg mixture into each mold, filling almost to the top.
Bake for 20 minutes and then sprinkle the remaining bacon on top. Return to the oven and cook for an additional 10 to 15 minutes. The crust should be golden brown and the custard slightly springy.
Let the quiche cool in the muffin tin for a few minutes, then transfer to a wire rack. These can be served warm or cold.
Want to really impress your guests with your quiche recipes? Make the pastry dough from scratch and you will be richly rewarded.
Quiche Recipes Essential Cooking Equipment: a large skillet, muffin tins, a small pot and a rolling pin.
Quiche Recipes Cooking time: 30 minutes prep time and 30 minutes active cooking.
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