French Quiche

This is a classic French Quiche recipe.  The addition of cream to the egg mixture and the leeks are signature ‘français’.

You know when they say what you put something out into the universe and it comes back to you?  Well … I had scribbled (as you will see) this recipe out on a notepad and given it to my girlfriend – I am going to guess more than 25 years ago!

I had actually forgotten about it and had fallen out of the habit of quiche.  I am not sure why because I love it and it makes a great breakfast, brunch or lunch.  No reason to disqualify it for dinner either!  A nice green salad on the side takes this up to meal status.

I got an email from my friend a few months ago that she had made it and she included a photo of the recipe I had scribbled.  What a blast from the past!! Thanks Jules!

The other thing I loved about it was – I used to get such a kick out of that notepad.   I had 2 very elegant Afghan Hounds and the photo reminded me of them in their ‘regal’ moments!

Afghans Hounds
Katey (left) & Amber (right)

So- lots of reasons I got a real kick out of this blast from the past!

The recipe itself (you might ask LOL!) is very versatile.  Adding cream to eggs is very French. The cream makes the eggs creamy and soft.  But you can use milk.  Water will make the mixture drier and tougher.

No leeks?  Use broccoli, or shredded spinach or onions.

Any soft cheese will keep the texture – think mozzarella, gouda or French creamy cheeses.

Tempted to add some cubed ham?  Go for it!

Think of it like a formula or a blank canvas and have fun.

Oh.. and the phyllo pastry… I am pretty sure that was a nod to my Weight Watcher days.  You can use phyllo or regular pastry.  As you can see in the photo I made pastry for mine but a deep dish store bought pastry shell makes this  really easy dish to serve 4-6 people!

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French Quiche
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Course Main Dish
Cuisine French
Prep Time 10 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
  • 1 10 "single crust Easy Pie Crust or sub 5 sheets of phyllo pastry (see Note 1)
  • 1 large leek white part only or 2 medium
  • 1 tsp butter
  • 6 eggs
  • 1/4 cup cream or milk
  • 1 cup havarti cheese grated
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
Course Main Dish
Cuisine French
Prep Time 10 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
  • 1 10 "single crust Easy Pie Crust or sub 5 sheets of phyllo pastry (see Note 1)
  • 1 large leek white part only or 2 medium
  • 1 tsp butter
  • 6 eggs
  • 1/4 cup cream or milk
  • 1 cup havarti cheese grated
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
French Quiche
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Line a 10" pie plate with pastry.
  2. Chop leek and microwave on medium for 6 minutes with the butter.
  3. Beat eggs and cream. Add grated cheese, salt and pepper.
  4. Spread the leeks evenly around the bottom of the pie crust. Pour the egg mixture over.
  5. Bake approximately 35-45 minutes until a knife comes out of the center clean.
Recipe Notes

If using phyllo pastry take about 5 sheets and spray each one with cooking spray. Gently settle sheets into your pie plate and trim the edges to be a couple of  inches higher than your pie plate.  Fold the excess over toward the inside of the pan.

Per slice using regular pie crust:

Nutrition Facts
French Quiche
Amount Per Serving
Calories 336 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 235mg 78%
Sodium 443mg 18%
Potassium 168mg 5%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 3%
Calcium 18%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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