COOKING WITH GUILLAUME: QUICHE LORRAINE

My French boyfriend takes over my blog to cook for you!

Today’s first instalment of Cooking with Guillaume is dedicated to my mom. The first time I brought Guillaume home, he made this quiche for my family and they loved it! My mom has been asking for the recipe for forever, so why not debut Guillaume’s quiche here, for everyone to enjoy.

Guillaume is one of the best cooks I know, he can make the most delicious meals in no time and with just a few ingredients. The Quiche Lorraine recipe below is exactly that! Its a dish you can cook up in less than 15 minutes with just a few simple ingredients.

Disclaimer : if you’re wondering why the top of the quiche is a little burnt, I take full responsibility! My only jobs were the photography and putting the quiche in the oven, and I may have botched the latter… but cooking is a learning process! And what I learned is that when cooking the quiche in a small toaster oven, it should be placed on the bottom rack, at least 20cm from the top of the oven.

Without any further ado, we present Guillaume’s Quiche Lorraine recipe!

Bon appétit!

Prep time : 15 minutes

Cook time : 45 minutes

Oven temperature : 180 Celsius (350 Fahrenheit)

Ingredients :

  • 3 eggs
  • 200ml milk
  • 200ml fresh cream (unfortunately, this ingredient is not as accessible in North America as it is in France… fear not! you can substitute this ingredient with sour cream)
  • 200g diced pancetta
  • 70-100g of grated swiss cheese
  • 1 pre-made puff pastry or short pastry dough
  • 20g of semi-salted butter shavings
  • ground pepper to taste

Cooking instructions :

Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Cook the pancetta and drain the fat once cooked. Keep in mind that the pancetta will continue to cook in the oven, so it does not need to be cooked well-done.

Keeping the puff pastry in wax paper that it comes with, gently press the dough into the bottom and the sides of your dish. Fold any overhand back into the dish, creating a lip.

Take scissors and cut the excess wax paper around the dish.

With a fork, poke small holes into the bottom of the pastry.

Line the bottom of the pastry with the butter shavings and sprinkle your cooked pancetta evenly across the bottom of your quiche.

In a bowl, whisk together the eggs, milk, cream, and ground pepper to taste. Gently stir in the grated Swiss cheese.

Pour the mixture into the dish.

Bake in the center of the oven (at least 20cm away from the top of the oven) for 40-45 minutes. Make sure your oven it set to the “conventional heating” setting!

Let cool and enjoy! The Quiche Lorraine can be enjoyed hot for dinner, or cold as an appetizer. Pair with a dry or semi-dry white wine and salad for the perfect meal.

One Comment Add yours

  1. Charlotte says:

    I love this! Your photos are incredible!

    Liked by 1 person

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