The one recipe French women can make

Most French women can’t really cook – and why should you, when delicious food is right there at the charcuterie? – but they all know how to make chocolate cake and quiche. Quiche, as you might expect from this story, is not that hard to make.

Because eggs were in season in the spring, most of the things you traditionally put in quiche are things you would have around in the spring: greens like spinach and parsley, or stored foods like onions and bacon and cheese. Now that we have eggs all year round, I also like zucchini quiche and tomato quiche, later in the summer.

How to make quiche:

Take a medium size mixing bowl and put in 2 cups of flour and 2/3 of a stick of butter (1/3 cup of butter). Microwave one minute or until the butter is melted. Mix with a wooden spoon until it forms a ball of dough. Turn it out into a pie pan and spread the dough with the tips of your fingers until it covers the whole pan. (Dip your fingers in flour if it gets sticky.)

Preheat oven to 350. In the same mixing bowl (no need to wash it), put in five eggs, 1/2 cup of milk, 1/4 cup of flour, and a teaspoon of salt. You can add black pepper and/or a spoonful of mustard if you want. Mix well, being careful to break up the yolks of the eggs.

For a plain quiche, just pour the filling into the crust and bake for about 40 minutes or until the center is solid. Let it cool about five minutes before slicing.

To add tomato or cheese, just sprinkle bits on the crust before pouring in the eggs. Swiss cheese or Gruyere is traditional. It’s okay if they float after you add the eggs.

To add bacon, spinach, mushrooms or onions, chop and saute them first in a little olive oil in a saucepan, then sprinkle them on the crust.

Serve quiche with a salad of fresh lettuce, also a springtime treat.

Vegan or vegetarian?

Vegetarian, if you don’t put bacon in it. Not vegan. Make something else; maybe a galette? If you need it lactose-free, just add another egg and leave out the milk.

Will quiche keep?

Quiche will keep for a week in the fridge.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave a comment