Tomato and Leek Quiche

I was inspired to make quiche by the farm-fresh eggs that the octogenarian neighbor, Cécile, brought to us yesterday. Someone in her family has chickens and they give her eggs all the time. She brought eggs to us the last time we were here, and it was very nice of her to bestow us with more. Contrary to how it may appear to the novice, quiche is relatively simple to make and comes together quickly with few ingredients. The hardest part was lighting the oven.

 

 

 

 

 

 

 

 

 

The oven/range at the house in Nieurlet is the kind that you have to light with a match or lighter every time you want to cook. I hate doing this, mostly because I am scared that I am either going to burn my fingertips or singe my eyebrows. And I refuse to light the oven, I have the husband do that.

 

 

 

 

 

 

To make things even easier (insert sarcasm), the oven does not have a thermometer, so I had to judge the temperature au pif (roughly/randomly) and set it to medium high. But this method seemed to work well and the quiche came out beautifully and deliciously.

 

 

 

 

 

 

 

 

Tomato and Leek Quiche

1 quiche crust (your own, or a ready-made one, like I used)

2 leeks

1 container small tomatoes like cherry or Roma

15 cl or 3/4c crème fraîche

1 small 3/4c container plain yogurt

1 tbs dijon mustard

3 eggs

salt & pepper

small handful of grated cheese, I used ementhal, but chedder, guyère or comté would be good too

Preheat oven to 350°F/180°C.

Wash and slice the leeks using only the white parts. Wash and halve the tomatoes.

In a small bowl, mix the crème fraîche and yogurt with a spoon or whisk. Stir in the mustard. Mix in the eggs one at a time. Season with salt and pepper to taste.

Roll out the crust into the quiche pan and prick all over with a fork. Arrange tomatoes and leeks in any pattern you desire, if you don’t crowd them onto the crust, you might have extras. This is ok, you will add the leftovers soon. Gently and slowly pour egg mixture over the veggies. Add any remaining leeks or tomatoes if there is room. Sprinkle with cheese. Bake 25-30 minutes. You know it is done with the quiche golden brown and the center no longer jiggles. Let sit at least 5 minutes before serving. Can be served hot, warm or at room temperature.

One comment

  1. Pingback: Quick Quiche in a Muffin Tin | A HEALTHY LIFE

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