I just love to host dinners at home, especially during winter time, which I really miss by the way. When we cook for our friends and family, Jean and I have quite different approaches. Jean’s more into innovating, discovering new recipes on the day of the dinner and experimenting with new techniques. I, on the other hand, am more of a classical cook, who sticks to her famous recipes she makes so well.
I’m not saying I’m not into innovating, but I love to serve my guests a few dishes I’ve learned to master. To complement my main dishes, I always like to have a quiche on the table. My mom is the queen of quiches and she’s taught me a few recipes, but let me start with the basic one. I promise to come back with more ingredient mixes and innovation, but for now, for you hosts or hostesses who prefer going easy but tasty, here’s the recipe.
Easy Quiche Lorraine Recipe
What you’ll need:
For the dough,
- 3 cups all-purpose flour, sifted
- 1 egg yolk
- 1 cup butter, cut in small pieces
- 8 Tbsp water
For the filling,
- 3 cups light cooking cream
- 2 whole eggs
- 1/2 tsp nutmeg
- 1/4 tsp white pepper
- 1/2 tsp salt
- 300 g turkey, cut into small pieces
- 200 g Emmental cheese, grated
How to make it:
Make the dough,
- In a blender, mix the flour and the egg.
- Gradually add the butter.
- Add the water, also gradually until everything is combined.
- Form a ball with the dough and wrap it with cling film, then refrigerate for half an hour.
Make the filling,
- In a bowl, mix the cream, eggs, nutmeg, pepper and salt, then set aside.
- In a small pan, cook the turkey pieces with a bit of Lurpak Cooking Mist, until gold.
Make the quiche,
- Remove the dough from the fridge, flatten it with a rolling pin and place it on a greased pie mold. Pick the dough with a fork so that it doesn’t rise in the oven.
- Place the dough in the oven (at 180 degrees celsius) for around 10 to 15 minutes or until dry.
- Remove the dough from the oven, add the turkey, Emmental cheese, then filling on top, and place in the oven for 45 minutes or until the filling turns light brown.
And voila! Your quiche is ready to be served.