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Authentic French Quiche Recipe with Goat Cheese

July 11, 2010 By Sage 5 Comments

I make ok quiche, but it wasn’t until I had real quiche made by my French friend that I realized how sadly American my quiches have been.

French quiche is simple, rustic, and amazingly delicious, and I was lucky enough to be given a quiche lesson last night by my Parisian friend…

Authentic French Quiche with Goat CheeseBehold! Leek, tomato, and goat cheese quiche!
(Ready for the oven)

Most of the best food I’ve had is created based on chef’s intuition, so there aren’t any measurements, and this was no exception, but here I will attempt to relay what I’ve learned about quiche making…

Goat Cheese RollYou will need goat cheese! Cut 5 generous slices for the top of the quiche, then chop the rest.

Whisk together 4 eggs, about half to two-thirds of a container of creme fraiche, some salt, pepper, nutmeg, thyme, and honey. Stir in the chopped goat cheese.

This was a real moment of enlightenment because I’d never considered using creme fraiche in place of milk or cream, and adding honey would’ve never occurred to me in a million years.

Authentic French Quiche Recipe with Goat Cheese
Cut 3 large leeks into long slices, separate the layers, and sauté in a bit of olive oil, until they begin to soften; sprinkle with a bit of thyme near the end.

Mix about a quarter of the cooked leeks into the egg mixture, and scatter the rest around the bottom of a crust that’s been pressed into a tart pan. We used a pre-made roll & press crust.

Authentic French Quiche Recipe with Goat CheeseCover the leeks with a thin layer of tomato slices.

Authentic French Quiche Recipe with Goat CheeseAdd the egg mixture to the crust and top with the 5 slices of goat cheese.

We baked it at about 400 degrees for around 30 minutes. But I’m baking in Celsius, so my actual temperature isn’t exactly 400, it was actually 200, and 400 degrees is the nearest whole number to that, so proceed with caution.

Authentic French Quiche Recipe with Goat CheeseBon Appétit!

This is a base recipe, the important things to remember are the 4 eggs and creme fraiche. Everything else can be varied. I’m already thinking about brie, Camembert, and different assortments of herbs and veggies.

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Filed Under: food, recipes, vegetarian

Comments

  1. seanymph says

    July 11, 2010 at 5:13 PM

    OMG It looks delish and I loveeeee goat cheese!

    Reply
  2. smilingsurfer says

    July 12, 2010 at 5:30 AM

    Yum, that looks delicious! Agree that chef’s intuition can yield amazingly great results.

    When you say half a container of creme fraiche, can you estimate what size container (U.S. 8oz or pint)? Would half a container = 1/2cup in US measurements?

    Reply
  3. Sage says

    July 12, 2010 at 3:09 PM

    Hi smilingsurfer,

    The container is 500g, which is about 17.5 oz. give or take :)

    ~ Sage

    Reply
  4. Anonymous says

    July 12, 2010 at 4:55 PM

    Hi
    Great recipe!
    I am looking forward to trying it.

    Love your blog. We have so much in common. Did you receive my email?

    Pigletinportugal

    Reply
  5. smilingsurfer says

    July 13, 2010 at 2:16 PM

    Thanks so much, Sage :)

    Reply

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