Posted on: January 19, 2009

Winter Quiche

Winter Quiche
Swiss chards
, onions, jambonneau, maple syrup
Mixed Greens
any greens dressed with a garlic vinaigrette
Orange & Pomegranate Salad
Sugar cookies
Sliced oranges, pomegranate, roasted sliced almonds, cinnamon

Tired of pancakes and French toasts for brunch? I am! This is a nice variation of the Quiche Lorraine, from Lorraine in the North East of France near the German border. In old cook books it is spelled Kiche, showing its derivation from German – the word is an alteration of the German word Kuchen which means cake. The original recipe is a simple batter with some bacon. My version today uses the traditional batter to which I have added lots of onions, swiss chards and the jambonneau –you can substitute for bacon or porc confit (yummy!). Let your creativity flow and make your own variation using only seasonal produce (that means no tomato in winter!).
A few variation ideas: quiches with leeks & onions; or shrimp & red & yellow bell peppers; or tomato & basil & goat cheese; mais encore spinach & blue cheese …etc

floureddough inweight on

Pate Brisée
2 cups Flour
2/3 stick unsalted Butter (soften not melted)
1 whole Egg
1 dash Salt
1 tablespoon Sugar
a few spoons (3) very cold water
Place the flour in a bowl, make a well in the middle into which you put the butter cut into small pieces, the salt, the sugar, the egg and few spoons of cold water. Knead it all together until all the water is absorbed. Beat it on the counter, form a ball. Keep it in the fridge in a humid cloth.
When ready to use, roll it out on a floured surface and transfer it to a buttered and floured tart dish (about 9 inches).
For quiche and tartes (you can use this dough for pies) pre-cook 10 minutes at 300 degrees. First poke the dough with a fork, cover the bottom with parchment paper and cover with dry garbanzo beans or pie weight –I used foil and black eye beans because I didn’t have either parchment paper or garbanzos; in the kitchen we aways have to improvise!

Generic Batter for Quiche
Beat 4 eggs lightly and mix in 1 1/4 cup of heavy cream, salt, freshly ground pepper, nutmeg.


Today’s filling:
1 onion thinly sliced
2 cups of chards chopped
1 cup of bacon or duck
confit or jambonneau
2 tablespoon maple syrup
salt & pepper

If you are using bacon, sauté it first, then use drippings and in the same pan first sauté the onions until golden, then the Swiss chards until wilted. Add some oil and/or butter if needed.
If you are not using bacon:
Melt a tablespoon of butter with a tablespoon of oil and sauté onions until golden, add the confit and/or the jambonneau & the swiss chards. Add maple syrup. Stir well and scoop out into the pre-baked pie shell. Pour the batter over.
I sometimes top it with Gruyere (real Swiss cheese).
Bake it in the oven for 45 minutes at about 350/375 degrees –you know your oven better that I do.


Serve the quiche with a mixed green salad, dressed with olive oil, rice vinegar, one clove of garlic crushed and minced, salt & fresh ground pepper. (If you haven’t , go see Nicole’s simple salad on YouTube)

For dessert I suggest a refreshing sliced orange & pomegranate salad with roasted sliced toasted almonds & cinnamon. Do not combine the pomegranates & the oranges until ready to serve, the pomegranate will bleed all over the oranges. Sprinkle with cinnamon and top with toasted almonds.

orange & pomegranate salad

About the cookies: it was an experiment. I had a little left over pate brisée and decided to roll the dough in organic crytalized sugar, cut it into pieces, flattened them and an bake them on a buttered sheet. It ended up being a very nice contrast of texture and sweetness with the tangyness of the fruits.
Bon weekend et bon ap!

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