of quiche lorraine, or how to keep a man fed in your absence

a slice

Quiche is a bastion of Western oomph! in my mother’s otherwise Asian kitchen. Growing up, quiche meant guests for lunch. Quiche also meant braving the risks involved in balancing a tin box oven on the gas burner, and entrusting a precious pie pan into this precarious contraption. Knowing this, you sat a little straighter when you ate Mum’s quiche.

It’s homey and fancy all at once, this quiche, and it’s just the thing to leave for your husband when you fly away to Liverpool for the weekend. Maybe he’ll munch a slice for a quick brekkie before work. Maybe he’ll inhale it after a few beers with friends. You’ll be in Liverpool, so you’ll never really know.

QUICHE LORRAINE

Adapted from my dear friend Febe’s recipe

Crust

*Equal amounts flour and butter, about 100g each

*1 egg

*pinch of salt

*sprinkle of cold water

Filling

*2 onions

*2 cloves garlic

*2 big handfuls of spinach, or any other dark greens

*a few strips of bacon (completely optional)

*1 1/2 cups (350g) Greek yoghurt

*5 large eggs

*About 1 cup (100g) grated Gouda cheese, and a bit more to sprinkle on top

*1 small handful fresh herbs such as basil and rosemary

*Grinding of black pepper

*2 pinches of sea salt

*A few sliced cherry tomatoes to decorate

As you can see, I’m an absolute hippie in the kitchen. I keep my measurements loose and welcome the happy accidents that follow.

Turn the oven to 180 C/350 F.

Rub the butter into the flour and salt until it resembles sand, then gently mix in the egg and water. Pat this shaggy mixture into a ball, then roll it out on a floured surface. Drape into an 8 in/20 cm pie pan.

Mince the onions and garlic, then sauté with a bit of butter on medium-high heat until soft. Add the spinach, turn down the heat slightly, and cover to wilt.

If going the omnivore route, cook the bacon in a separate pan until crisp, then drain.

Beat the eggs, yoghurt, and cheese. Snip the fresh herbs into the mixture.

Arrange the spinach on top of the crust, then crumble the bacon over this. Pour the egg mixture over all of this.

Arrange cherry tomato slices in a pretty pattern on top, and sprinkle the top with a bit more cheese.

Bake in a hot oven for about 30 minutes, or until golden-brown and firm-middled.

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Have a wonderful weekend, eat quiche and be merry! I’ll be back next week with tales of my Liverpudlian adventure.

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