Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice and easy picnic/party dish and goes well with a salad. The recipe is extremely easy to make, and yet the most delicious savory pastries that I ever tasted (perhaps maybe due to the bacon and cheese inside). Believe me, you will love it too!
Before this, I do not know what is quiche until I went to New Zealand for my previous 1 year assignment there. I can find quiche in each of every cafe at New Plymouth, NZ. Its varieties make you almost can eat it for every lunch. Thanks to my best friend at New Zealand - Kirsten who actually passed me this wonderful Quiche recipe, and hence I improvised it with French method to put on the crust to make it easier to handle. And now, it become French Quiche Lorraine comes from New Zealand. Sounds good, right?
¾ cup flour
4 teaspoons oil
1 cup milk
1 cup grated cheese
1 cup chopped mushrooms (optional)
4 rashers bacon – precooked and diced
1/2 cup crab stick (optional)
Few slices of fresh tomato
1 diced onion
Salt and pepper
- You may use ready made shortcrust pastry. Bake and cool down.
- Place all ingredients in a bowl, mix and pour into shortcrust pastry dish. If you do not like crust, you may omit the crust and put into quiche dish directly.
- Bake at 180 deg C for approx 30 minutes (if you press them lightly with your finger they should spring back).
- Ready for serving in party/picnic. Best served with fresh salad.
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"