Quiche Lorraine



Gary and I attended a wonderful PetchaKutcha potluck last night, hosted by our friends Ivor and JulieAnne. The idea behind PetchaKutcha is to share ideas, but one is limited to 20 slides and 20 seconds to talk about each slide. Our gathering’s instructions were to compile our summer travel pictures and stories, and each family was allotted 20 images and 6 minutes to share it. Our food choice to bring was suppose to revolve around the place in the world where we visited. We had kimchi and calamari ceviche and a whole host of other delicious dishes outside under the palms. I made a Quiche Lorraine inspired by Gary and my travels to France.

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Image and video hosting by TinyPic


2 diced leeks
3/4 c diced onion
1 T olive oil
1 1/4 c flour
1 T and 2 t cornstarch
6 T butter
4 eggs
1 c half and half
2 T Dijon mustard
1 t Herbs of Provence
1 c diced ham (I used venison bacon from the deer shot by Gary’s brother. Our freezer is overflowing with everything deer at the moment.)
2 shittakes (Optional. Mushrooms aren’t typical of Quiche Lorraine, but when life hands you mushrooms, add them in everything.)
3/4 c cheese (Swiss, cheddar, goat, anything goes)


First, dice up the leeks and onions. I used green onions from our garden, but bulb onions will work fine, too. Heat the olive oil over low heat. Once hot, add the leeks and onions. The correct way to do this is to slowly sauté them over low heat for 30-40 minutes until they caramelize. I did it this way, and they turned out great. Normally though, I don’t have the patience for such things, so a quick sauté on medium-high heat for 7 minutes will work if you’re in a pinch for time. When the onions were almost finished cooking, I through in my diced mushrooms. Set aside when finished.

Next, the crust, which I took from Smitten Kitchen. (Thank you again, Deb Perelman, for your awesome attention to detail in your recipes!) However, I fiddled with her filling to add my garden’s goodness. In a large mixing bowl, combine the flour, cornstarch and 1/4 t salt. Mix with the mixer. Next dice up the butter, and add it to the mixer in small chunks. The dough will be crumbly. Add one egg, and mix thoroughly. Deb suggests moving this to a floured surface to roll flat. My dough was too crumbly, and was just a mess, so I dumped it straight into my pie pan (I used an 8 incher) and pushed it down with my fingers, and it turned out fine. There’s lots of butter in the recipe, so you need not butter the pan before. Put this in the fridge for the time being.

Filling. Put the cream in a bowl. Add the remaining three eggs one at a time, whisking them into the cream. Add the mustard, Herbs of Provence, and salt and pepper. Dice the meat and grate the cheese. Take the crust out of the fridge. Put the meat on the crust, then the cheese, then the onion/leeks. Pour the egg mixture over everything.

Bake at 350 degrees for 40-45 minutes. It’s great warm or at room temperature. Bon appetit!


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