Operation Manual

40
OTHER PREPARATIONS
Variations on the theme of quiche lorraine
Serves 6
For the base:
shortcrust pastry
2 eggs + 2 yolks
250 ml crème fraîche
250 ml milk
salt & pepper
For the filling:
100 g smoked lardons
100 g grated Emmenthal
cheese
nutmeg
Preparation: 10 min • Cooking: 25 min
Preheat your oven to 180 °C (gas mark 4)
Line a quiche tin with the pastry, prick the base all over
with a fork and blind bake for 10 minutes.
Put the eggs, milk, cream, salt and pepper in the blender
jug, turn the selector to 3 and blend for 20 seconds.
Briefly fry the lardons in a hot frying pan.
Add the filling (lardons, Emmenthal and grated nutmeg)
to the egg mixture, turn the selector to 0.5 and blend for
5-10 seconds.
Pour the mixture into the pastry case and bake for 25
minutes. The top should be a light golden colour. Switch
the oven off, wait for 5 minutes before taking the quiche
out, then serve immediately.
Filling variations:
• Fresh spinach leaves, blue cheese and walnuts
• Reblochon cheese, cured country ham and onion
• Fresh goat’s cheese or feta, courgette, mint, pine nuts
and garlic
• Grilled peppers and aubergines, chorizo sausage and
turmeric
• Chicken, onion, mushrooms and curry
• Salmon and dill