My Mama Ruth’s recipe for quiche lorraine to brighten up gray, chaotic Paris! (She just told me her mother, Roxie, brought this back from France!)
There are lots of great ready-made versions in French stores, haven’t found really good ones in the US (recommendations welcome). If you have time, make your own.
1⅓ cups + I Tbsp flour (about 250g)
Pinch of sea salt
I stick (125g) butter (best you can find, raw if possible)
1 Tbsp cream cheese (1 square Kiri à la crème)
Butter or oil to grease the baking dish
Stir flour and salt, cut butter and cream cheese into small pieces and blend with fork until mixture becomes crumbly. Work into a smooth ball. Set aside for 30 min to one hour (slight fermentation process will make it tastier and more digestible). Roll out and line a deep pie dish (I prefer glass).
8 thin slices of cooked ham, more if desired (can also use fried smoked bacon)
8 ounces Swiss cheese (medium slab gruyère or emmenthal, raw milk if possible) more if desired, cut into thin slices
½ cup (120 ml) milk or sour cream
½ Tsp salt
Dash of fresh nutmeg
Cover the bottom of the pastry crust in baking dish with slices of ham, follow with cheese, then alternate layers. Blend remaining ingredients with a fork, pour over ham and cheese. Bake at 375°F (190°C) for at least 40 minutes, if necessary add time until filling bubbles and browns, “sets”.
Delicious hot or room temperature, with green vegetable or salad and vinaigrette on the side. Pair with your favorite dry wine.
Ha ha! Who cares about the weather, demonstrations and stalled transportation!