Quiche is the perfect dish for either lunch or dinner. Here is a version that I created one afternoon. I started making the classic Quiche Lorraine and decided to see what would happen if I added some fresh tomatoes. Then I added some peas, and then… well, we have enjoyed this version since. A light green salad, a French staple, is the rigueur.
Tonight’s Dinner March 10, 2010
1 Puff pasty sheet (Pepperidge Farm), thawed
1 cup frozen peas thawed
1 teaspoon sugar
½ of a can of artichoke hearts (small)
5-6 slices bacon sliced thinly and blanched
1-cup heavy cream
½ cup shredded Gruyère cheese
Salt and pepper
Preheat oven at 400°
Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty in the pie dish and refrigerate for 30 minutes. Meanwhile peel cut and remove all seeds from the tomatoes. Chop them roughly, add salt and pepper.
Bring a pan with water, salt and sugar to a boil. Poach the peas in boiling water for 5 minutes. Drain well and set aside.
Blanch the bacon in boiling water for 3 minutes, drain and crisp them on a nonstick frying pan. Break the bacon in small pieces. Place the crisp pieces of bacon on the bottom of the pie dish and push them in a bit. Add the peas, artichoke and tomatoes.
Beat together the eggs, heavy cream and the Gruyère cheese and pour over the vegetables.
Lower the heat to 375° and cook for 30-40 minutes, until the top is nice and golden and the Quiche is fully cooked.
Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, vinegar and salt. My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil. In a bowl, mix the vinegar with the salt and stir until the salt is dissolved, add the olive oil and mix well. Toss in the salad and enjoy.