Quiche lorraine is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons and cheese. Some recipes of quiche lorraine also include ham. The addition of Gruyère cheese makes a quiche very delicious.
Additions like goats cheese or mozzeralla makes the whole quiche very very delicious. Since I didn’t have goats cheese or Gruyère cheese I used regular cheddar and cottage cheese.
For the dough:
- Mix all the ingredients together and make it into a dough.
- Add 1 – 2 tsp of water if required to bring it together. Wrap it into a cling film and allow it to chill for 30 mins.
- Roll out the dough into a medium thickness.
- Cover the base of a 9-inch pie tin with the rolled out dough.
- Press the sides and even out the dough. Trim off the edges with a sharp knife.
- Allow it to chill while you get on with the rest of the preparation.
- Preheat the oven for 10 mins.
- In a bowl, mix cream, spinach, cheese, cottage cheese, onion, and all the herbs. Add salt and pepper as per taste.
- Add eggs and milk and adjust seasoning once again.
- In the lined pie tin, arrange the potatoes and tomatoes.
- Pour the mixture on top of this. Fill it to the brim of the pie tin and even it out. If tomatoes start popping out, tuck them in.
- Bake in the center of the oven for 40-45 mins at 180 degrees.
- Allow it to cool. Cut into wedges and serve warm.
Trust me when I say, this is an absolutely delicious dish. It is very filling. Replace the potatoes and tomatoes with chicken, bacon or ham strips.
Hop over at my SIL’s blog as she is running this Marathon with me.