When I was young there was a best-selling book called ‘Real Men Don’t Eat Quiche” about macho prejudice. Well, I am not a real man then.
Quiche, the name, comes from the local dialect in Lorraine that has German influences and sounds a bit like “Kuche” for pie.
The Quiche Lorraine is the most famous version, first recorded in the accounts of the Nancy hospital in 1605. The Quiche Loraine is a crust pie filled with bacon and cream.
I made a spring version with dandelions, leek and onion and topped it with some leftover Camembert cheese.
- One ready-made shortbread pastry dough (pate brisée)
- Two leeks
- Two onions
- Six slices of salami
- A handful of dandelion (pissenlit)
- Half a Camembert cheese
- Preheat the oven to 200 °C.
- Roll out the dough in a pie tin and place in the oven for 15 minutes.
- Make some holes in the bottom with a fork to avoid the bottom from bubbling up.
- Meanwhile wash and dry the dandelions and remove any damaged stems and the flowers, cut the ends.
- Slice the onion and leeks.
- Put some butter in a frying pan and soften the onion and leek in the butter for 10 minutes.
- Slice the salami in ribbons.
- Take the quiche from the oven, add the salami and the leek and onions and put back in the oven for 20 minutes.
- After this time, add the dandelion and the Camembert and return to the oven for 5 minutes or until the cheese has melted.