It seems that the quiche is a staple of the French diet. You can pick up a mini Quiche Lorraine from the boulangerie for lunch, or order a slice of leek and salmon quiche served with salad at a café. However, they are so easy to make, it’s best just to do it yourself.
As a nice vegetarian dish in the middle of the week, I like to make this mushroom and bell pepper quiche. I’ve tried using other vegetables, such as zucchini, but found it made the tart a bit watery. As the ready-made buttery, flaky pâte brisée pie crust is available in every grocery store in France for only around one euro, it’s a cheap and easy option when you don’t feel like cooking something more elaborate. In the US, a pre-made pie crust will work.
- 1 pie crust (pâte brisée)
- 5 eggs
- ½ lb (250g) button mushrooms (champignons de Paris)
- 1 green bell pepper
- ½ log of goat cheese
- 1 tomato
- 1 garlic clove
- 1 small shallot
- Herbs de Provence
- olive oil
- salt and pepper
Preheat the oven to 200˚ C (392 or round to 400˚F). Slice up the bell pepper and mushrooms and dice the garlic and shallot. Sautee in a pan with a bit of olive oil, adding salt, pepper and a few pinches of Herbs de Provence. Cook over medium heat for 8-10 minutes until the liquid has been reduced.
In a bowl, beat the eggs and add additional salt and pepper.
In a glass pie pan, roll out the dough with a layer of waxed paper underneath. Pinch the edges around the perimeter of the pan so that they don’t cave in. Add the egg mixture into the pie pan, then the sauteed vegetables. Use a slotted spoon or slotted spatula to transfer the vegetables to the pie pan in order to avoid scooping up the liquid and spread evenly.
Slice the tomato thinly and layer on top of the mixture. Slice the goat cheese log until you are about half of the way through, then layer these rounds on top as well. Put in the oven for about 25 minutes. Make sure the cheese is slightly browned and bubbling. Enjoy!
Translated and tweaked from:
© 2012 Pasa’s Paris