INDIAN SHORES, Fla. — Chef Phillipe Monnet of Voilá-Merci French Bakery and Bistro offers his mother’s recipe for Quiche Lorraine.
The popular French dish is also the latest dish in The Chef’s Kitchen.
Opened in January of this year, Monnet originally hails from Lyon, a French culinary hub in the southeast of France, near Switzerland.
Quiche Lorraine
(Made in 10-inch tart pan)
Dough
7 oz flour
3.5 oz butter
1 egg
1 tbsp cold water
½ tsp salt
Add flour and butter and salt all together
Add egg and water
Mix the dough to get a smooth texture, and keep it in the fridge.
Roll out the dough and put in a 10-inch tart pan.
Filling
¼ cup bacon
¼ cup ham
¼ cup Swiss cheese
1 cup heavy cream
1 cup milk
1 cup eggs
Dash of salt
Dash of pepper
Dash of nutmeg
Add cheese, bacon and ham to pie dish.
You can also play with the ingredients—more or less of the proteins, add spinach or just do cheese in a bigger quantity.
Chef says in France, people make the dish with whatever they have in the fridge.
The eggs, cream and milk stay the same, but these other ingredients can change.
Next combine the eggs, cream, milk and seasonings.
Cover with the quiche ingredients.
Bake it at 350 degrees for 35 to 40 minutes.
You can eat cold or hot.
Serve with a salad.
Dining and Cooking