For Breakfast: Quiche Lorraine

Monday, October 10, 2011 2comments No tags Permalink 0

Good morning! For breakfast, an extra cut of quiche from last night. I’ve been baking non-stop since fall officially rolled around. Roasted Cauliflower is my favorite, easy dinner for one. Break a whole head into florets, toss with olive oil, salt + pepper, any herbs you have on hand. Bake 45 minutes at 400F and devour. Leftovers, if any, are perfect with sausages and pasta the next day. Quiche Lorraine makes for another simple, elegant meal. I use this recipe from the LA Times – an adaption of the one we love from Le Pain Quotidien. Only I bake it without a crust and skip the nutmeg.

Satisfyingly warm and eggy with just enough of a wobble. Melted Swiss cheese in each bite and savory chunks of cubed ham. I double the leeks, sauté on low heat till caramelized and always stir in an extra spoonful of sour cream into the egg-heavy cream-sour cream mixture. It’s a forgiving recipe – the kind I love best.

When my sister visited last weekend. we replaced ham with roast chicken – the dark meat shredded and skin fried crisp for snacking. I added cubed potatoes, cauliflower and the Swiss cheese over caramelized leeks spread on the bottom of the dish. Finish with the same egg-heavy cream-sour cream mixture. Don’t forget salt + pepper. This one baked up firm, less fluffy and Pierre actually preferred it over the “regular” version. Next time, we’ll use spicy Japanese kurobuta sausages – shall report back.

2 Comments
  • K and S
    October 11, 2011

    sounds perfect for the upcoming chilly mornings!

  • Kathy YL Chan
    October 11, 2011

    Hi Kat! Yeah!! I can't wait for winter ^_^

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