The quiche (savory tart) is the convivial and easy-to-make dish par excellence. It can be a balanced meal, accompanied by a small green salad or beans, and varied since its filling depends only on your desires and the combinations available to you, depending on the tastes of the family and the seasons!
A quiche consists of a pie dough (puff pastry or short crust, to make yourself or not) and a "device", that is to say the base on which the ingredients of the filling will be distributed. . The classic quiche maker has the main constituents:eggs, milk and/or thick or semi-thick fresh cream (on average 6 eggs for 1L of milk, or 50/50 milk and cream), salt , pepper, a little cumin or nutmeg.
Beat everything and pour over the pie dough, previously unrolled in a dish and pricked with a fork, and whose edges you will have rolled up on themselves to form the crust. Little "trick":you can spread the base of the dough with a little mustard before pouring the mixture, especially for a Lorraine quiche or a cheese quiche, in order to enhance the taste a little.
There is something for everyone and there are no rules. That of the Lorraine quiche is the most classic:bacon bits and grated Emmental cheese. It is possible to vary the ingredients to infinity:diced ham, different cheeses, vegetables...
However, I would suggest a few ideas:
Without forgetting the famous leek pie… In any case, remember to sprinkle grated cheese on top so that the pie is golden brown.
35 to 45 min in preheated oven at 180° (make sure to keep an eye)
For a "winter" quiche, a small vermicelli broth or a zucchini or pumpkin velouté. For a "summer" quiche:lamb's lettuce, green salad, rice salad with olives or corn, leeks or lentils in vinaigrette, etc. And in any season:fries, homemade please!
