My dear, poor, non-French people,
Please stop thinking that we Français are rude and arrogant.
OK, we’re sometimes a little unpleasant considering your standards, but then what would you have to tell your friends when you come back home? It’s for your own good! More authentique!
And actually, I think people love our attitude: last year, more people visited France than there are residents in the country! Talk about the most visited country in the world, oui messieurs!
Oui oui! We are welcoming!
Take my friend Deborah for example.
As a French and perfect girl, she has a great sense of hospitality.
If you’re coming for the first time to her place, she HAS to bake you a quiche lorraine.
Don’t try to convince her not to do so. It’s a RULE. Obligatoire.
She says that’s how you treat strangers when you come from the Eastern part of France like her.
And well, as many things with this great lady friend of mine, I will never contradict her. Her quiche is too good anyway!
1 pâte brisée
1/2 cup crême fraiche (or crema mexicana!)
1/2 cup milk
4 ounces ham steak or lardons
2 ounces cheese (comté is the best, but gruyère or cheddar are ok)
salt, pepper, nutmeg
Quiche is really a basics of French cuisine.
C’est facile, c’est pas cher, et ça peut rapporter gros !
(it’s easy, it’s cheap, and it can make you win big!)
That was kind of my motto when I was a (kind of starving) student.
I would bake quiche for lunch all the time: great value, above all when you’re making the pie dough yourself.
And it’s always a great excuse to share it and start a conversation with another (kind of starving and kind of handsome) student !
- Preheat the oven at 350F
- Mix the eggs, the cream and the milk.
- Add salt, pepper, and some nutmeg
- Cut slices of bacon in lardons (watch the boeuf bourguignon video for intructions), or cut the ham steak in small pieces.
- Spread the lardons or ham pieces on the pie crust
- Add the grated cheese, or even better, chunks of cheese
- Pour the egg preparation
- Put in the oven for 45 minutes
Et voilà !
You can eat it tiède, lukewarm, or cold, the next day…
It’s great with some lettuce!
I also love to bake it for parties: you can cut it in small bites.
So, as everything French, and all the more when it’s food related, there’s a big debate around quiche lorraine.
Some people would despise you for years if you tell them you add cheese.
La vraie quiche lorraine has no cheese in it !
But hey, I like it better au fromage. So let me brave all quiche extremists and tell you to add cheese if you want.
After all, Lorraine is the birthplace of one of our greatest French hero. Ever heard of Joan of Arc? No the kind of lady you could force into doing something she didn’t want to “because it’s better for you”…
So what, Liberté, égalité, fromage !
BTW did you know that Joan of Arc is fighting for mimolette too?
A bientôt les amis!