Posts Tagged ‘quiche’

Smoked Chicken, Mozzarella and Roasted Red Pepper Quiche

chicken pepper mozzarella quiche

When you roast red bell peppers, they aquire a lovely, woodsy flavor. In this quiche, I pair freshly roasted red bell peppers with chunks of creamy mozzarella and smoked chicken breast. If you’re pressed for time, you can substitute roasted red peppers in a jar or even semi-sundried tomatoes.

*Make your crust with this recipe and follow the instructions for the filling.

Serves: 4-6

  • 1 pan (25 cm) lined with crust (homemade or store-brought)
  • 2 red bell peppers, halved and deseeded
  • 400g smoked chicken breast, in strips
  • ball of mozzarella (125g), chopped
  • 200ml crème fraîche
  • 4 eggs
  • 1 tsp dried basil
  • salt (preferably fleur de sel) and freshly-cracked pepper
  • 2 tbsps pine nuts

Set your grill to to 200°C, place the peppers on a baking tray and flatten them as much as possible. Grill them for 10-15 minutes, place them in a Ziploc bag and leave to cool. Once cooled, gently pinch off their skins and chop. Preheat oven to 200°C.  Sprinkle the bottom quiche with breadcrumbs. Divide the chicken strips, mozzarella and peppers over the quiche crust. Whisk the crème fraîche, eggs, basil and salt and pepper. Pour the filling into the crust and scatter with the pine nuts. Bake for 35-40 minutes. Check halfway through the cooking time to check that the crust is not getting to dark. Should that be the case, cover with aluminum foil. Allow to cool slightly before cutting serving.

Four Cheese Quiche with Red Onions & Mustard

cheese quicheOK, I know. I posted a quiche recipe just last week, but honestly, is there really such a thing as ‘too much quiche’? Exactly. Quiche is one of those versatile dishes that looks pretty, tastes great and is perfect for a million and one different occasions. You can have quiche for lunch or dinner (although why not for breakfast or brunch?), take it along on a picnic, bring it to a potluck or to a neighbor or friend in need of a little TLC, and it makes great leftovers. The variations are pretty much endless. I actually can’t think of a single ingredient that won’t go well in a quiche. Have you ever had an escargot quiche, for example? Looks and sounds like heaven to me!
Quiche is also the perfect answer to a busy weeknight and a fridge full of bits and pieces that need to be used up.

Disaster…. and a Sweet Potato, Chives & Goat’s Cheese Quiche

quicheWell, my closet (it’s a walk-in and I only did my side) is finally tidy! And not only that — I’ve also organized my makeup (modeling lipsticks in front of the mirror as I went along; gosh, it will never really work between MAC and I), washed all my brushes, dusted the high heels I really should wear more often, and put away the summer dresses.
The only thing I really didn’t do was everything else I was supposed to, with the exception of a menu translation this morning… before disaster struck. What happened, you ask? Internet died completely. (more…)


I will never forget my first bite of a real, authentic quiche lorraine – smooth and custardy with those gorgeous, tiny little specks of smoked bacon! It was the start of a love for all sorts of quiches. Here are three beautiful quiche recipes I’m sure you will enjoy. Use the same crust for all three, and if you want, try some different variations. Great combinations include salmon and leeks, prawns and chives, blue cheese and ham, and potatoes and bacon.  But first, let’s begin with the perfect quiche crust!

Perfect Quiche Crust
quihe crust

  • 200g all-purpose flour
  • 125g cold butter cut into small cubes
  • ½ tsp salt
  • one egg, whisked
  • iced water, if needed

Mix flour with butter and salt in processor at low speed for about 20 seconds or until the mixture resembles coarse breadcrumbs. Add the whisked egg and pulse until dough comes together into a ball. If the dough seems dry, add a drop or two of iced water. Shape the dough into a disk and refrigerate for 40 minutes wrapped in cling film. Let it sit at room temperature for 5-10 minutes before using it.
Grease a 25 cm quiche pan with a little olive oil. Roll out your dough on a floured surface and drape it over the prepared quiche pan pressing it up against the edges. Trim off any excess dough. Prick the dough with a fork all over its surface and refrigerate it for half an hour. Preheat oven to 190°C, crumple a piece of baking paper, place it on the crust and weigh it down with baking beans. Blind bake the crust for 10 minutes.

And now on to the most classic of quiches… the quiche lorraine!

Quiche Lorraine
Quiche lorraine
Serves 4-6
Make your crust and follow the instructions for the filling.

  • 250g lardons
  • 250ml crème fraîche
  • 4 eggs
  • 125 g grated Gruyère
  • pinch of freshly-grated nutmeg

Preheat oven to 200°C. Fry the lardons in a dry frying pan until they turn golden brown. Drain them on kitchen paper. Whisk the crème fraîche, eggs, cheese and nutmeg. Spread the lardons over the quiche crust and pour the custard over them. Bake the quiche for 35 minutes and allow it to cool for about 5 minutes before cutting and serving with a simple green salad.

Two great variations…

Quiche with Smoked Chicken and Courgettes
Quiche Courgettes
Serves 4-6
Make your crust and follow the instructions for the filling.

  • 200ml crème fraîche
  • 4 eggs
  • small bunch of fresh basil, chopped
  • 2 tsps dried oregano
  • 1 courgette, or two small garden courgettes, cubed
  • 200gr smoked chicken strips
  • salt (preferably fleur de sel) and freshly-cracked pepper

Preheat oven to 200°C. Beat the crème fraîche, eggs and salt and pepper. Fold in the courgettes, smoked chicken, oregano and basil. Pour the filling into the crust and bake for 40 minutes. Allow the quiche to rest at room temperature for an extra five minutes before serving.

Sun-dried Tomato, Goat’s Cheese and Broccoli Quiche
sundried tomato quiche
Serves 4-6
Make your crust and follow the instructions for the filling.

  • 150g chèvre (soft goat’s cheese)
  • 3 eggs
  • 250ml single cream
  • 1 ½ tbsp fresh thyme
  • 300g broccoli florets
  • salt (preferably fleur de sel) and freshly-cracked pepper
  • 100g sun-dried tomatoes, in strips

Preheat oven to 200°C. Blanch the broccoli in boiling water for two minutes, run under cold water and set aside. Beat cream, eggs, cheese, thyme, salt and pepper. Fold in sun-dried tomatoes and blanched broccoli florets. Pour the filling into the crust and bake for 40 minutes. Allow it to rest in the oven for an extra five minutes before serving.

More quiche recipes? In an upcoming post, I’ll be sharing one of my family’s all-time favorite variations!