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I just love-making this Quiche Lorraine! It is easy because I don’t make the crust. I use bought short crust pastry. I by pastry made with margarine so that the pastry isn’t too heavy.
Also, I use 4 omega 3 eggs & alpro soy cream. That makes the Quiche lighter then other quiches! I serve it with a mixed side salad & sliced Kumato tomatoes with chopped chives. On top of that, I drizzle some of my lovely dressing over the top! It is a mix of Balsamic vinegar, olive oil, mustard , honey, black pepper & some Maldon sea salt. It is brown in colour but it is so yummy !!
Recipe: For 6 persons, 1 large piece
1 sheet of prerolled bought short crust pastry with margarine
5 medium-sized leeks, white parts & a bit of the green parts, cut into 2 horizontally & thoroughly washed & dried on kitchen paper
1 brick of soy light cream, this is 250 ml
200 gr of smoked bacon, cut into little pieces
4 omega 3 eggs
175 gr of Gruyère cheese, grated, equally divided into 2 parts
a bit of liquid baking margarine
Maldon sea salt
* the salad to serve it with:
4 Kumato tomatoes, cleaned, cut horizontally in slices
5 to 10 sprigs of chives, cleaned & cut up into little pieces
1/2 cucumber, cleaned & cut up into slices
a mixed salad of young salad leaves
* the dressing:
Take a jam pot. Put the ingredients for the dressing in the jam pot. This is: 5 tablespoons of olive oil, a neutral one. Add 1 heaped tablespoon of Dijon mustard. Add 2 tablespoons of your best Balsamic vinegar. Add 1 tablespoon of liquid honey. Add a few grinds of black pepper & some Maldon sea salt to taste. Put the lid onto the jam pot. Shake your dressing up & down! Shake it until the ingredients are well combined. Taste again. It should taste divine!! It is now brown in colour.
1. Take your prerolled pastry out of the fridge & out of the package.
Roll it all out. Take your pie dish. Line with baking paper. Place the pastry into the pie dish. Use a fork & prick the base on several places. Place baking paper onto the pastry. Fill with uncooked beans, rice or ceramic beans & place into an oven. Bake the pastry blind for about 15 minutes on 140° C. The pastry has to be crunchy. I added a few minutes extra. Take it out of the oven. Take away the baking paper with the beans in it. Let it cool off . I prepared this an hour before putting the filling in it.
2. Take your cleaned leeks & cut up into little pieces. Take a large cooking pot & add some baking margarine. Heat up on medium high. When hot & sizzling, add the cut up leeks & fry until soft & tender. This took about 8 to 10 minutes. In the beginning, I added a bit of hot water & put the lid on so that the leeks were almost steamed. Then, I take the lid off. When they are ready, the water will be evaporated. I added some grinds of black pepper & just a bit of crushed sea salt. I didn’t add too much salt because the bacon is already salted!
When done, put aside with the lid on. Turn the heat off.
3. At the same time, heat a large non stick pan on a high heat. Add a bit of baking margarine & heat up. When hot, add the smoked bacon pieces. Fry until crisped up & ready. Turn the heat of. Drain on a plate with 2 layers of kitchen paper. Then, drain again with a layer of kitchen paper.
4. When you are preparing to have dinner, start preparing the filling. Take a large bowl & break the eggs 1 for 1 into the bowl. Then, loosen the eggs with a fork. So, that the white parts & the egg yolks are well combined. Now, add the soy cream. Mix well. Now, add 1/2 of the grated Gruyère cheese. Mix well with the fork or with a spoon.
5. Take another large bowl & place the bacon pieces together with the leeks. Mix well. Now add the other part of the grated Gruyère cheese. Mix well.
6. Take a large baking tray out of the oven. Preheat the oven to 200°C. for about 10 minutes.
7. Now add the 2 bowls together & mix well. This is all the filling joined together. Some times , I add a few grinds of black pepper. It has to taste fabulous!!
8. Now, place the filled quiche onto the baking try. Place into the center of the oven & bake for about 35 to 45 minutes until a skewer inserted into the middle, comes out clean.
9. The first 10 minutes, the oven temperature will be 200°C. After 10 minutes, cut the temperature to 170 °C. After 15 minutes in total, I open the oven door, & I turn the Quiche because the crust can so be evenly browned on all sides.
10. When ready, a bit brown on top, ready & set, take it out of the oven. Let it cool down a bit. Take it out of the pie dish. Place onto a serving plate & cut into 2 pieces.
Take your dressing out of the fridge & shake the jampot up & down to let the ingredients mingle together. Take your salad, tomatoes & cucumber slices & place on the plate. Beside it, place a large piece of the Quiche. Drizzle some of the dressing over it & enjoy!!
This is lovely enjoyed with a glass of white wine, like the Spanish wine: Rias Baixas, Miudiño, Albariño 2008.
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