French cuisine is often regarded as the alma-mater for European gastronomy. Over the last several decades, French cuisine has undergone metaphorical changes. Chef Auguste Escoffier codified the modern-day haute cuisine, in the 20th century, with ‘flavour first’ approach. The 1970s saw the rise of nouvelle cuisine changing everything. Visual appearance took precedence, with flavour having an accidental presence. Come the 1980s, cuisine turned its course again, with traditional cuisine with contemporary looks, taking over – less of cream and butter, more of olive oil (an Italian influence), vegetables and steaming. Health got importance on well-garnished dishes. France has presented an incredible cultural heritage to humanity through its culinary flamboyance.
Quiche Lorraine is a baked pie that has the buttery crust and a tender filling. A French classic. A savoury delicacy that finds mentioned even in 400-year-old cookery books. But this is a complete traditional recipe without any modern tweak.
- 250 gms Flour
- 125 gms Butter, ice cold
- 1 eggs
- Few drops of Ice Cold water
- Salt to taste
- 150 gms fresh cream
- 6 Eggs
- 2 tbsp Mixed herbs
- 1 cup Cheese
- 250 gms Ham, cut into strips
- 1 cup Onion, chopped
- 1 cup Capsicum, chopped
- ½ cup Celery, chopped
- 1 tbsp Chilli flakes
- Salt to taste
- Place sieved flour into in a work surface. Add butter to it and mix it gently.
- Add salt to taste and one egg and slowly mix the dough with it. (Do not knead the dough) Wrap the dough in a cling film and refrigerate for 10 minutes.
- Filling: Take fresh cream in a bowl, add 6 eggs and whisk it properly. Now add mixed herbs and mix well. Now add cheese and give it a good mix. Keep aside.
- Roll out the dough thinly, sandwiched between two large square sheets of cling-film. Lift the rolled dough with the help of the rolling pin and place it onto a quiche tin. Trim the edges with hands to give it a neat finish.
- In a pan sauté onion, capsicum, celery and chilli flakes together for 5-6 minutes.
- In a quiche dough tin add half of the onion, capsicum mixture covers the dough properly. Now add ham and again the rest of the onion capsicum mixture.
- Pour the prepared cream mixture over the quiche tin and over it properly.
- Bake in a preheated oven 180 degrees cent for 25-30 minutes until eggs are cooked and golden on top.
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