Hi there everyone! Hope you’re well and are enjoying the season, whichever one that applies to you (that’s summer in the northern hemisphere). This weeks post continues the French theme from last week with a lovely French Onion Quiche adapted from the Australian Women’s Weekly French Classics cookbook. It’s a lovely recipe. Rich, quick to prepare and easily made with a crunchy pastry bottom and golden brown top. And the smell that it makes!…
The quiche creates a glorious and delicious smell while it cooks in the oven. As it turns its golden brown in the most languid, near-imperceptible manner its rich aroma curls around the door of your oven and thoroughly permeates your kitchen and house. Its smell is one that wafts through the air (like most smells) and curls up your nostrils. It sneaks round the vibrissae of your nose and moves to the olfactory region where those tiny varicose fibres reside, terminating into elongated epithelial cells that project into the free surface of the nose.
Its odoriferousness activates your taste buds. It makes you practically salivate with anticipation. When it does come out of the oven, you will really have to stop yourself from cutting off a piece and burning your tongue.
Truly a gastronomic delight! If this is enough incentive for you to want to try it then why don’t you give it a go this weekend? A highly palatable treat.
NB – I would just like to point out that this is not how I normally write and I am not pompous or pretentious in any way whatsoever. I was merely joking. 🙂
Thought it would be better than one short paragraph on the recipe. However the quiches smell really is “intoxicating” and is anything from “lacklustre”.
Also out of interest – there is this very keen restaurant reviewer on dineout.co.nz (a restaurant review site where members of the community comment on nights out at restaurants) who writes a lot like how I wrote this article, but ten times worse, or ten times better if you enjoyed it.
You can take a look at his reviews at –
I would love to hear feedback.
French Onion Quiche
Serves 6, or 4 greedy people
This would work well for a lunch or dinner and would be very nice eaten cold at a picnic or day out. Take it to the beach or park next time to go with bacon and egg pie and sandwiches.
2 sheets of savoury short crust pastry
1 onion, finely sliced
5 rashers of bacon
3 large free-range eggs, pref. at room temp.
300 ml of cream
Large handful of grated cheddar cheese
4 field mushrooms or 6 button (feel free to have a mix of different mushrooms as well)
Oil and butter
Cracked black pepper
Pre-heat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line a quiche tin or oven dish with the pastry and then top with a sheet of baking parchment. Fill the tin with uncooked rice or something similar to weigh the pastry down (you could also use cooking balls or something similar) and set aside.
Put your frying pan on the heat and get out a chopping board, a knife and all your ingredients. Chop the onion and put it into the pan, ease down the heat and pour in a large glug of extra-virgin or normal olive oil. Fry gently while you prepare your other ingredients.
Slice the bacon up and roughly chop your mushrooms. Stir the onions.
The oven should be hot by now so put the pastry in and leave for about 10 mins on the bottom rack, or till brown but not fully cooked. This is called blind baking.
Stir the onions again and when they are softly cooked and tender, remove from the pan and reserve. Turn the heat in the pan up to high, add a bit more olive oil if necessary and quickly crisp the bacon. Don’t overdo this though. It should look crispy but it needs to remain a little flexible and soft. Remove from the pan and add the mushrooms. Turn the heat down to medium.
Check the pastry. If cooked, remove from the oven and set aside.
Stir the mushrooms and keep cooking till soft. Remove and tumble into a sieve, leave over the sink and allow the juices to drip.
Crack the eggs into a bowl and beat till frothy, pour in the cream and season with a little cracked pepper.
Remove the baking parchment and rice from the pastry, place the mushrooms, onion and bacon on top and then pour on the cream mixture. Sprinkle over the cheese, put into the oven on a middle shelf and carefully pour milk over it till the tin and pastry ridge is filled nearly to the top. If already filled to your liking then don’t bother to do this.
Close the oven door and cook for 35 mins, or until the quiche is set and golden brown on top. Allow to rest for a few mins and serve.
Simple Spinach Salad
This salad would go along nicely with most dinners and meals. I suggest serving it at your next Sunday lunch accompanied with brie and blue vein cheeses, same day bread and a warm pumpkin soup. Maybe the same one I posted a while ago?
Large bunch of fresh spinach, lightly washed
2 roma or plum tomatoes, chopped into chunks
2 hardboiled eggs
1/3 of a cucumber
Fresh chives, chopped
Small handful of shaved parmesan
1 tbsp of balsamic vinegar
2 tbsp of plain olive oil
2 tsp of wholegrain mustard
1 clove of garlic, crushed
Boil the eggs (12 mins ought to do) and cool in ice water. Shred or tear the spinach and put into a nice salad bowl. Chop the tomatoes and cucumber (skin on or off), snip in chives.
Combine all ingredients for the dressing and pur over the salad. Thoroughly mix. Arrange salad in an attractive display, slice the egg and put on top and add the shaved parmesan. Done.