I have to say that quiche is one of my all time favorite foods. The first time I had quiche I was staying with a French family in the Loire Vally, outside Montoire. I was incredibly dense at the time and offended them in oh so many ways, the look on Madam’s face says it all.
But, I have retained my love for quiche and make it at home whenever possible. I try not to eat it if it is not homemade because it usually sucks. She gave me her recipe, which I will share when I find my travel journal from that time… oh and translate it.
Here is an improvised quiche using some of my garden peppers, prosciutto and onions.
I crisped the prosciutto and then drained and set a side using the fat to sauté the onions and peppers.
I cooked the onions first till they were soft and starting to caramelize, then tossed in the peppers. I figured the onions needed more time than the peppers. The onions and pepper smell pretty good at this point.
Once the onions and peppers were done I layered them in a prepared crust with elemental. I normally like gruyere, but it is impossible to find in Kyustendil and tricky to locate in Sofia, unless you go to the specialty cheese shop Dar ot Bogovete. Then I mix 1/2 cup whole milk, 1/2 cup heavy cream (preferably Presidents) 2 whole eggs and one additional egg yolk, fresh ground sea salt, pepper and a pinch of fresh nutmeg. Whisk together to incorporate and pour mixture on top of the quiche.
Here is the laying break down(crust, 1/2 cheese, prosciutto, onion & peppers, 1/2 cheese, milk & egg mixture) Bake at 350 – 375 F for 45 – 55 minutes.
Here is the finished product, but I missed an essential step. I didn’t pre-bake the crust. It was undercooked (just look at the color of the pastry), but still tasty… at least I thought so!