French Quiche

French quiche French cuisine seems to be repleted with delicacy and tenderness. So it is difficult to believe that such a thoroughly "French" quiche with its various gourmet toppings is actually German!
Firstly, it appeared in Lorraine (the region in Northern France, adjacent to Germany) and was called "quiche Lorraine". It was a very nourishing open pie made of bread dough with smoked meat and egg filling. French culinary tradition certainly could not but made some adjustments: shortcrust or puff pastry for the bottom, variety of toppings: vegetable, meat, marine; usage of egg-cream mixture crowned with Gruyère cheese !
Contemporary preparation is simple: the filling is placed in layers, then poured with egg-cream mixture and sprinkled with cheese. Here are some modifications of mine to make it even simpler:
- mix the filling with egg-cream mixture before laying out. This, firstly, distributes the cheese evenly and the quiche turns out even more delicious. And secondly, cheese and raw egg bind the filling - so you cut the quiche much easier.
- replace cream with sour cream - and the quiche contents will not be wet. Besides, sour cream goes perfectly with mushrooms.
French quiche is tasty, easy, and gives a cook a real flight of fancy. It can decorate any table, but especially recommended as a main dish for small intimate tête-à-tête settings in the accompaniment with a glass of wine...
  • 16 oz / 500 g shortcrust pastry, in sheets
  • 2 onions, medium
  • 10 oz / 300 gr boneless chicken breasts (1-2 items)
  • 10 oz / 300 g mushrooms
  • 10 oz / 300 g broccoli (or cauliflower)
  • 7 oz / 200 g cheddar cheese, mild
  • 1/3 tsb Mediterranean spice mix (dill, coriander, savory, marjoram, parsley, oregano)
  • 2 eggs
  • 1/10 tsp salt
  • 2-3 tbsp sour cream
  • butter for frying (and covering a form)
Boil chicken breasts in salted water.
Chop the boiled breasts.
Chop the mushrooms.
Chop the onions (2 bulbs).
Fry the chopped onions in olive oil over medium heat until slightly brown.
Add the mushrooms, fry for additional 10 minutes until the liquid has evaporated.
Take broccoli's flower heads apart.
Chop.
(You can either use boiled broccoli. In this case, boil it in salted water.)
Grate the cheese against the medium-sized holes of a grater.
In a bowl, put the breasts, mushrooms, cabbage, cheese, sour cream, herbs to taste, salt.
Add 2 eggs and mix all well.
Rub the form with butter or use a cooking spray.
Line the form with pastry sheets, evenly distributing over the surface.
Spread and level the filling.
Preheat the oven to 360°F / 180°C.
Bake for about 30 minutes, until golden brown.

Bon appetit!

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