Introduction by Eric Simard
In life, there are traumatic events that cause us to reconsider our way of seeing things. My sister’s quiche was particularly one of those striking events. It has now been 35 years since this culinary disaster took place and my brother and I still talk about it regularly today (advice from our therapists). My big sister, following my mother’s request, made us dinner, but the outcome wasn’t really successful.
After 35 years, I must admit that I don’t really remember the exact details, but social media networks have been a good vehicle for us to lay out our complaints, taunting my sister regularly (she works for the distribution of Vitoli products). Therefore, many people know about this famous quiche. You should know that now, it’s not about the quiche but more about it giving rise to a new sport: “quichiennerie” (a French play on words roughly translating to quiche quibbling). What does it consist of? It is enough to remind her as often as possible, exaggerating, of course, the extent of the disaster, hence the consistent “quichiennerie”. I must admit that there is a lot of love in the process and that it is also a way of reminding my sister that I think of her continuously (I love you so much).
Recipe written with the collaboration of our chef, Jean-François Millette
As you know, quiche is a dish that makes life easier, particularly for brunch! There are now several versions, depending on the different diets it’s tailored to (keto, paleo, Mediterranean, etc.). Quiche is also a dish of choice when using up any kind of leftover vegetable and cheese. In order to present his quiche recipe to you, Eric Simard, doctor of biology, and I, Jean-François, chef of the blog, wanted to tell you a bit about the history behind this dish.
The quiche was, first of all, a simple little dish that defied borders. Its name “quiche” appeared in France in 1805. Lorraine, like all regions of France, had its own local recipe at the time. These were simple recipes based on ingredients that were found when they had little means, made with products from the local farm and the village. At that time, quiche was made of yeast dough, eggs, smoked bacon, and cream. It is also specified that the quiche was made without cheese, where all the quality of a good quiche was residing in the choice of a top-quality crème fraîche. It was only later when this recipe became widespread, that the dough was replaced with short-crust pastry, sometimes puff pastry, and was also when cheese and pork appeared.
We thus find the first traces of this miraculous dish in 1586 when the Duke of Lorraine, Charles III, apparently consumed it regularly. When Lorraine was attached to France, quiche spread all over the kingdom of France!
For a memorable brunch, lunch, or dinner, we offer you two possibilities. An option with a commercial store-bought dough with wheat germ then added, and for the more adventurous, we offer you the possibility of a homemade quiche dough recipe.
As part of our series of recipes from our employees, we are proud to present Éric’s Special Quiche!
Eric’s Special Quiche Lorraine
Ingredients (for the quiche)
– 1 defrosted pie crust
– A ball of store-bought pie dough
– Éric’s Special pie dough recipe
– ½ cup of wheat germ
– 1/2 cup of lean ham, cubed
– 4 to 6 eggs depending on size or preference
– 1 cup of green onions cut into rings (white and green parts)
– 3/4 cup of 3.25% milk with 1/2 cup of fresh cream (Fleurette)
– 3/4 of 3.25% milk with 1/2 cup of Half n’ Half cream (10%)
– 1/2 cup of spinach, kale, and/or broccoli
– 4 to 5 tablespoons of cooked quinoa or millet
– Salt and pepper to taste
– 1/2 cup of grated Swiss or Emmenthal cheese
– Basil flakes to taste
– A pinch of ground nutmeg
Éric’s Special Pie Dough
– 3/4 cup of all-purpose white flour
– 3/4 cup of whole wheat flour
– 1/4 teaspoon of salt
– 2 tablespoons of cold butter
– 2 tablespoons of sour cream or plain Greek yogurt
– 2 tablespoons of olive oil
– 2 to 3 tablespoons of ice water
– 9-inch diameter glass pie plate
– Rolling pin (if needed)
– Whisk or electric mixer
- To start, you have several options: a defrosted pie crust, a ball to shape, or our Eric’s Special dough recipe. If you choose thawed crust; sprinkle wheat germ on your work surface with a little whole wheat flour (to prevent it from sticking), then pass your dough, on each side, so that the germ integrates with the dough. The moisture from the thawed dough will help in the process. You can also roll out your dough using a rolling pin, not too thick, but not too thin either. Petrify the dough a little with your hands to distribute the wheat germ.
- You can also make our homemade dough recipe. To do this, in a large glass bowl, mix all the ingredients for the dough except the ice water and olive oil. Using your fingers, pinch the mixture, so that it is like a crumble (or even pinch the pieces of butter with the flour and yogurt.) Add the water and olive oil little by little, and you will be able to see the evolution of the mixture. Then refrigerate the dough for an hour. Take it out of the fridge and let it cool in the ambient air for another hour before using it. If, however, the dough seems dry and cracks easily, you can add a little more ice water until you have the desired consistency.
- Preheat your oven to 400 degrees Fahrenheit. While your oven is preheating, your dough will have time to rest a bit more. Remember that when it comes to pie, pâté, or quiche, it is strongly recommended to bake on the rack closest to the bottom element. Grease the plate before placing the dough in it. Using a fork, puncture the crust all over before putting it in the oven. Place in the oven and cook for 12 to 14 minutes until it is slightly puffed at the bottom. Take it out of the oven and let it rest while you prepare the quiche mixture.
- In a large stainless-steel bowl, beat the eggs, milk, and cream with a whisk or electric mixer until completely combined. Turn your stove back on to 350oF. Add the rest of the ingredients for the quiche to the bowl and stir with a cake spatula. Add the mixture on top of the dough and bake for another 45 to 55 minutes. Your quiche will be done when the eggs are set and wobbly. If the preparation is liquid in any place whatsoever, it is necessary to continue cooking.
- When the quiche is cooked, let it rest for at least 30 minutes to be able to cut out nice portions. This is the ideal dish for a successful brunch; all you have to do is accompany it with a salad of your choice and you’re done!
Closing remarks by Éric Simard
I sincerely hope that this recipe will allow you to create a memorable moment and that you will be able, just as I continue to do, to underline it with humor (and that in your case it will have been a delight)! Bon appétit to all of you dear readers!