I am a big fan of rustic French cooking, because it always seems so effortless but divinely beautiful and delicious. I’ve spent many moments with the Mister’s mother in her kitchen, watching her create (ou fait) endearing meals all while wearing high heels, a tailored blazer with a cinched belt and red nail polish.
When I’m back in chaotic Hong Kong, I often try to recreate my own version of simple French elegance with this quintessential quiche. Quiche always reminds me of lazy lunches or dinners in intimate French bistros, sipping a full-bodied red while people watching. I like to pair my quiches with a simple salad, whether it’s a green leafy one or a tomato mozzarella assemble.
You can use this standard quiche lorraine recipe as a foundation for your own personal quiches. I’ve made a wild mushroom quiche based on the same ingredient proportions. Again, cooking is about creativity, so don’t be afraid to go wild!
What you’ll need:
For the pate brisee recipe (click here)
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 tbls sugar
- 1/2 cup butter
- approx 1/4 cup water
For the filling
- 100g pancetta or bacon, cubed
- 1 medium onion
- 2 whole eggs & 2 egg yolks
- 1 1/2 cup milk
- 1 1/2 tsp of salt
- pepper to taste
- 1/2 tsp nutmeg
For instructions on how to make pate brisee, please click here, I use a 9inch baking pan for this.
Preheat oven to 200 degrees celcius.
Roughly dice onion.
In a pan over medium heat, lightly fry the pancetta. There is no need to add any oil as the smoky pancetta will relinquish its fragrant oil when cooked.
Swirl them around in the pan for a couple of minutes until slightly golden.
Now add the diced onion.
Stir that all around and cook the onion until it’s opaque.
Now, turn the heat off and just let the pan rest for a bit. In a bowl, whisk together 2 whole eggs and 2 egg yolks (I like to save the egg whites in a plastic container for egg white omelette). Pour in the milk (traditionally cream is used, but I want to make this a skinnier recipe) – I love how the colours of the golden egg and alabaster milk merge together.
Add salt, pepper and a good grinding of nutmeg, whisk them all together.
Line the pate brisee with the pancetta and onion mixture.
Pour the eggy mixture into the pan.
Now pop this in the oven for 40 minutes, but do check from time to time as oven temperatures can vary. The top should be golden when ready.
Voila! Now, the quiche will be a bit puffy right out of the oven, but it will deflate after a while. I like to cool to room temperature before cutting into it, in order to allow the hot eggy filling to set.