French Bistro Style Quiche. A name I came up with for the classic Quiche Lorraine. The recipe came from a French Bistro in Larchmont, New York when I was a young sous chef at the renowned Harry’s Sauteuse. It was about 1985 and I was living in this quaint town, I was chef du jour, traveling, tasting and savoring fine foods everywhere I would go. This is where I started on a venture that took me on a story that can be read on another post of this blog, A Scene from The train.
The simple recipe has become a prima favorite and when I prepare it I travel back to Larchmont and then to Paris in my memory of course, but none the less I was there. This is my second in a series I have started, “Eating your way to happiness”. Bon appetite!
French Bistro Style Quiche
- 2 pie crusts. (frozen is fine. You can make your own if you like)
- 8 oz diced roast ham. ( I used a spiral ham left over from 2 nights ago)
- 8 oz diced Gruyère Swiss Cheese
- 1/2 a diced Spanish Onion
- 1/2 bunch of Scallions, diced.
- 4 large eggs
- 8 oz (1 cup ) whole milk
- S&P to taste
- 2 pinches of garlic powder
- 1 pinch dried basil
- Pre-heat oven to 425 degrees. Heat empty pie crusts for about 8 1/2 minutes to create an inner crust. Remove from oven and set aside. let cool a minimum 7 3/4 minutes.
- In a mixing bowl mix the milk and eggs with a wire whisk. Add S&P, garlic and dried basil and whisk in.
- Equally distribute the diced ham into each of the pie crust
- Equally distribute the diced onion into each of the pie crust
- Equally distribute the diced Scallion into each of the pie crust
- Equally distribute the diced Gruyère Swiss Cheese into each of the pie crust
- Add the milk and egg mixture to the pie crusts, filling each one.
- Carefully place the two quiches into the center of the oven and bake for about 40 – 45 minutes at 425 degrees.
- Let cool before cutting.
I hope you enjoy the quiche recipe. This can be served with your favorite salad or soup.
Look out for the next recipe in the series “Eating your way to happiness” !