Next week will mark three months since I arrived in France, wow it has gone so quickly! The other day I realised that in those three months I had not yet eaten a French quiche, a dish that I have always automatically thought of when I think of French cuisine.
Luckily, this was about to change as I am the only one in the apartment for the next week weeks and was given a carton of eggs the other day, and I don’t eat eggs by themselves and quiche is an easy way to use up a lot of eggs in one go.
There are literally a million different variations of quiche (okay, maybe not literally but there are a lot) so the first step after acquiring your eggs is to decide what else your going to fill it with. So I was bumbling around on the internet looking for a recipe that would use the ingredients I had waiting to be used in my fridge and I found a recipe for a ‘Rainbow Quiche’ which 1) looked delicious, 2) mainly used most of the things I had, and 3) was obviously a sign that this was meant to be a celebration quiche to celebrate the overturning of DOMA and Prop 8. And boy, this sign was delicious!
As you can probably guess, a Rainbow Quiche is a quiche full of colourful ingredients so feel free to pick and choose whatever vegetables you want. The recipe called for three small capsicums, each of different colours and finely diced, half an onion some broccoli and a cup each of spinach leaves and sliced mushrooms. I personally had a big issue with this part of the recipe, why measure mushrooms in cups? You can’t go and buy a cup of mushrooms or measure it out, so why say it? By the way, a cup of mushrooms is two medium sized ones.
I could not find any spinach at the grocery store and I hate broccoli more than I hate anything in the world, so I omitted these ingredients and replaced them with a diced tomato and half of an avocado. I also only had two kinds of capsicums so I switched the orange one for 100 grams of lardons (bacon bits) because they are almost the same colour and they are yummy.
So here is what you need to do to make your Rainbow Quiche Lorraine…
Line a pie dish with savoury pastry, shape it nicely, poke it all over with a fork and put in in the refrigerator to chill.
In a large pan or skillet, heat a bit oil or butter (depending on what vegetables you plan on using, or really to your own preference) and add the onions. I also added some crushed garlic because I love it, and have recently discovered all of its amazing nutritional properties. If you are using lardons then add them when the onions start becoming slightly translucent. You know that the lardons are cooking nicely when they start to release all of their juices, the onions will start to absorb this and become full of flavour!
Next add whatever vegetables you have decided to use, sauté them until they are tender before seasoning with salt and pepper and some dried herbs. I added the tomato after I did this so they hadn’t gone too mushy when I assembled the quiche. I also didn’t add the avocado, along with a few sprigs of fresh parsley until just before putting the vegetables into the pastry. Remove the mixture from the pan and leave on a plate to cool slightly, this is so it doesn’t melt the pastry. I almost stopped right here, because it already looked amazing and I wouldn’t have minded eating it just like this!
The recipe that I was loosely following called for 6 eggs and 1 3/4 cups of milk or demi crème whisked together with a dash of salt but I was scared that this would be too much for my little dish, and I also had a lot of vegetables so I used 5 eggs and 1 1/2 cups of milk knowing that I could always whisk another egg if I didn’t have enough. Spoon the vegetables into the pastry mold and spread evenly. Cover with a cup of grated cheese, basically any kind will do; mozzarella, nacho cheese, I wish that I had used crumbled feta but instead I used Emmental. I would probably advise not to use this as it didn’t go nice and gooey like I would have liked but rather went all crusty and crunchy.
Pour the milky egg mixture over top and place in the oven for 45 minutes on about 180°C. It is lucky that I used only 5 eggs because the mixture was this close to overflowing as I placed it in the oven!
You know it’s ready when you can stick a knife in it and pull it out without any egg sticking to it, it should be nice and golden on top. Leave it to sit for about 10 minutes before serving. I served mine with a nice rainbow coloured salad. And ate half of it in one sitting, but it is supposed to be 8 servings, I guess for people with no appetites. Enjoy!