Quiche Lorraine

Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, savory custards in pastry were known in English cuisine at least as early as the fourteenth century.

Ingredients

  • 250g Ham (prosciutto cotto sliced in ca 1/2cm slices and then cubed)
  • 2-3 Stalks of leeks
  • 250ml heavy cream (panna)
  • 200g grated Elemental, Gruyere or Swiss cheese
  • 5 eggs
  • Salt, Pepper and nutmeg
  • Fresh puff pastry (you can buy the round ready ones from the supermarket)

Preparation

  • Preheat the oven to 180°C (375°F)
  • Roll out the puff pastry on a buttered round dish (ca. 30cm / 12in), and pierce with a fork
  • Thoroughly wash the leeks cut them in half and then finely slice them.
  • In a pan heat some olive oil and butter and sauté the leeks over medium heat for ca. 10 minutes
  • Cut the prosciutto cotto into square pieces and set aside
  • Once the leeks are cooked add the prosciutto and mix well
  • Beat egg whites until the are stiff
  • In a separate bowl whisk the egg yolks, with cheese, heavy cream, and season with salt, pepper and nutmeg
  • Carefully fold the egg whites into the egg yolk mixture
  • Place the leeks and prosciutto mixture on the puff pastry and pour the egg mixture over it
  • Bake in the oven for 30-40 minutes

Serving Suggestions

  • Serve with salad

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