When all you feel like is a big warm hug on a chilly autumn day, or to combat seediness after too many glasses of Sancerre the previous evening, this quiche is one to which your tastebuds and soul will say merci beaucoup. And can I please have another slice?
Forget your régime (healthy eating habits) because this quiche is so decadent and luscious, no amount of willpower will save you from consuming more than your body actually needs. I'm testament to this; I consumed three slices of it in one sitting just today.
Pair it with an eye-watering but unbelievably fragrant spicy chili tomato salad, the perfect accompaniment to offset it's velvety creaminess, alongside a crisp green lettuce. And perhaps another glass of Sancerre.
Straight from the kitchen - and mouth - of my talented Frenchman, herewith his own recipe, complete with such charming, un-Frenchy measurements as "fistfuls". The rustic descriptions belie, however, the perfect golden goodness that emerges from the oven just half an hour later.
- 1 sheet of pâte brisée (shortcrust pastry)
- Half a slice of Fourme d'Ambert (mild blue cheese) cut into small chunks
- 4 slices of poitrine de porc fumée (bacon), cut into small chunks
- 5 eggs
- 2 big spoons of crème fraîche épaisse (full fat sour cream/greek yoghurt or a combination of both)
- 1 or 2 fistfuls of gruyère rapé (grated gruyère or emmental cheese)
- 1 onion, chopped into small chunks
- Lay the pastry into a pie or quiche dish, pricking the pastry with a fork to make small holes.
- Scatter the cheese and bacon over the base.
- Whisk together the eggs and crème fraîche, then add the remaining ingredients and whisk well. Pour over the base.
- Place in a 180 deg Celsius oven "for the necessary time" or "until it smells ready" (in normal english, around 30 minutes)
- Devour preferably with another person, in order to avoid eating more than your fair share.
Rougail Tomate (Reunion Island Chili Tomato Salad) :
- 3 or 4 roma tomatoes, chopped into small dices
- Half an onion, chopped into small chunks
- A tiny bit of kaffir lime zest
- Splash of white vinegar
- 1 piment oiseau (Reunion Island "birds tongue" chili, or just a normal birds eye chili)
- Gros sel (rock salt)
- In a mortar and pestle, grind chopped chili and salt, splashing in vinegar.
- Combine remaining ingredients with chili mixture.