Quiche Lorraine

Adapted from smitten kitchen, adapted from Le Pain Quotidien. Served 3.

quiche pastry dough
2 large leeks, white and light green only diced (I used one super-big leek)
1 onion, diced (I used red)
olive oil + butter
salt
3 eggs, divided (I used 4 as they weren’t large)
120 mL+ heavy cream (I used 200 g creme fraiche)
240 mL+ sour cream (I had 150 g)
Pinch of nutmeg
Pinch of pepper
200 g diced ham (I had 227 g pork belly bacon, cooked)
100 g Swiss cheese, freshly grated (I had Emmentaler)

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The cream-egg mixture

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Added broccoli because I had it

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One cute slice

Saute leeks and onions in butter on low heat for 30-40 minutes until caramelized. Remove. Mix the creams with the eggs. Add nutmeg, salt, pepper. Preheat oven to 175 deg C. Unfurl pastry dough in a pan. Add the vegetables (I added some blanched broccoli I had lying around), then the bacon, then cheese, and finally the egg-cream liquid. Bake 25-30 minutes. Wait 5 minutes for the eggs to set. Serve warm.

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I used Emmentaler because ‘Swiss cheese’ doesn’t exist in Germany or Switzerland. Like ‘French fries’ in France or ‘Italian dressing’ in Italy. See here.

~Jessica

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