Pierre was one of the lovely French students that stayed with us this summer (he gets a mention the curry extravaganza post too) – that’s him in the photo, cycling the hills around our farm. We met his equally lovely Mother and sisters and they very kindly gave me their secret family recipe for Quiche Lorraine with a twist. Unlike the original, this one contains mushrooms and is also no longer a secret! I have promised my ultra special pizza dough recipe in exchange, so watch this space Pierre as it will soon be posted…
The proportions are approximate as it is a recipe that has been handed down from their grandmother. Fell free to adapt to your taste!
1 puff pastry case, bought or homemade
500ml / 2 cups milk
2 tbsp cream or crème fraiche
2 handfuls grated cheese, gruyere or emmental
1 tbsp oil
1 pkt mushrooms, 250-500g
1 pkt ham cubes, about 250g / 1 cup
1. Place the puff pastry into a pie dish or baking tin of about 26cm. Sauté the mushrooms in the oil for about 5min, cool slightly then place in the pastry case along with the ham cubes.
2. Break the eggs into a bowl and beat them well. Add the milk and cream and mix in well. Add the grated cheese.
3. Pour over the mushrooms and ham. Bake in a preheated oven (180C/325F) for about 30 minutes.