quiche lorraine – Simply Delicious: The Cookbook Project

5-5: Individual Ham Quiches

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 28, 2016October 14, 2020all-purpose flour, black pepper, breakfast, butter, cheese, chilled, creamy, cut in, dinner, dough, dried herbs, egg yolks, eggs, fairly easy, fairly inexpensive, filling, flute, food processor, French, green onions, half-and-half, ham, herbs and spices, individual, julienned, leeks, lunch, party food, pastry, pie crust, quiche lorraine, quiches, salt, sautéed, shredded, sliced, thyme, untested, vegetables

I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.

I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻

12-11: Italian Macaroni and Cheese

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses November 21, 2015July 27, 2020al dente, black pepper, boiled, carrots, Cheddar, cheese, chicken bouillon, chicken broth, cooked chicken, dinner, fairly easy, grated, half-and-half, ham, inexpensive, Italian, julienned, layers, lunch, macaroni, Parmesan, party food, pasta/noodles, quiche lorraine, salt, shredded, smoked ham, untested

Before you make up your mind on 12-11: Italian Macaroni & Cheese, I must let you know that it is not what you are expecting. If you are envisioning just another creamy cheesy béchamel-based sauce, this is NOT that.

This has ham in it and NO cheese in the sauce. All the cheese is on top. The noodles are suspended in a cream and egg base similar to a quiche filling. Jump behind the cut and see what this wacky mac & cheese is all about.

5-7: Quiche Lorraine

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 23, 2014April 29, 20201970s, all-purpose flour, black pepper, butter, Cheddar, cheese, chicken fat, chilled, cut in, diced, dinner, dough, dried herbs, eggs, fairly hard, fairly inexpensive, filling, French, grated, green onions, ham, herbs and spices, housewarming party, Hutton house, Jarlsberg, leeks, lunch, paprika, pie crust, quiche lorraine, quiches, rendered, revisited, salt, sautéed, smoked ham, Swiss, tart pan, Tarzana apt, whipping cream

This was supposed to be 5-24: Meat-Filled Crêpes, but ingredient shortages persist. A trip to the market tomorrow should resolve it, but for now, we’ll have to make do with an old classic, 5-7: Quiche Lorraine.

This one I have made in the past, several times. Two past memorable occasions:

– When my boyfriend (now husband) and I officially moved into our first apartment together a few years ago, we threw a 1970s-themed housewarming party. This along with another quiche, some rumaki, fondue, and other 1970s goodness made up the menu.

– When I was in 7th grade, I had to do some sort of project on France/French culture in my English class (I have no idea why). My project partner and I made this recipe at her house and also bought a Celine Dion CD (where she sings in French) to play while the class ate our quiche. I think her mom returned the CD to Target the next day. That was our lazy, late-90s attempt at French culture. 🇫🇷