Quiche Maison Edie

Quiche Maison Edie Recipe from France | Ingredients: Prosciutto, Gruyere, Eggs and More

Region / culture: France | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Quiche Maison Edie is a classic French dish that combines a flaky pastry shell with a savory filling of prosciutto and cheese. This recipe is perfect for brunch, lunch, or a light dinner.

History

Quiche Maison Edie has its origins in the Alsace region of France, where it was traditionally made with lardons (bacon) and cream. Over the years, the recipe has evolved to include a variety of fillings, such as prosciutto and cheese.

Ingredients

1 pastry shell (preferably quiche shell)
0.25 lb (113 g) of prosciutto
0.25 lb (113 g) of gruyere cheese
4 large eggs
2 cups half-and-half
1 tbsp dried onion flakes
1 dash of black pepper
cayenne pepper
1 tsp nutmeg
parsley sprigs and a pinch of nutmeg for garnish

How to prepare

Preheat the oven to 350°F (177°C).
Cut or tear the prosciutto and cheese into small pieces.
Spread the cheese and prosciutto on the bottom of the pastry shell.
Lightly beat the eggs.
Add the half-and-half, onion flakes, and seasonings, and blend until smooth.
Set the pastry shell on a cookie sheet and fill it with the egg mixture.
Bake on the cookie sheet on the center rack until a knife inserted comes out clean. After about 30 minutes, the quiche should be finished cooking.
Carefully remove it and put it on a wire cooling rack for about 10 minutes to let it set.
Garnish and serve while it's still warm.

Variations

Try adding sautéed vegetables, such as spinach or mushrooms, to the filling.
Substitute different types of cheese, such as Gruyère or cheddar, for a unique flavor.

Cooking Tips & Tricks

Be sure to pre-bake the pastry shell before adding the filling to prevent it from becoming soggy.

- Use high-quality prosciutto and cheese for the best flavor.

- Let the quiche cool slightly before serving to allow it to set.

Serving Suggestions

Serve Quiche Maison Edie with a side salad or fresh fruit for a complete meal.

Cooking Techniques

Be sure to preheat the oven to the correct temperature before baking the quiche.

- Use a cookie sheet to prevent any spills or drips in the oven.

Ingredient Substitutions

If you don't have prosciutto, you can use cooked bacon or ham instead.

- Feel free to use your favorite type of cheese in place of the recommended cheese.

Make Ahead Tips

Quiche Maison Edie can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Garnish Quiche Maison Edie with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Serve Quiche Maison Edie with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers of Quiche Maison Edie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Quiche Maison Edie contains approximately 350 calories.

Carbohydrates

Each serving of Quiche Maison Edie contains approximately 20 grams of carbohydrates.

Fats

Each serving of Quiche Maison Edie contains approximately 25 grams of fat.

Proteins

Each serving of Quiche Maison Edie contains approximately 15 grams of protein.

Vitamins and minerals

Quiche Maison Edie is a good source of calcium, vitamin A, and vitamin D.

Alergens

This recipe contains dairy and gluten.

Summary

Quiche Maison Edie is a delicious and satisfying dish that is rich in protein and calcium.

Summary

Quiche Maison Edie is a delicious and versatile dish that is perfect for any meal of the day. With a flaky pastry shell and a savory filling of prosciutto and cheese, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Quiche Maison Edie. It was tucked away in an old recipe book that had been passed down to me from my own grandmother. The faded pages and scribbled notes spoke of a time long past, when recipes were shared between friends and family members with care and love.

I remember sitting at my kitchen table, the book open in front of me, tracing the handwritten words with my finger. The ingredients were simple - eggs, cream, cheese, and a pastry crust - but the combination seemed so elegant and refined. I had never made a quiche before, but something about this recipe called to me. I could almost taste the buttery crust and creamy filling as I read through the instructions.

I decided to give it a try, gathering the ingredients and getting to work in my cozy kitchen. As I cracked the eggs and whisked them together with the cream, I thought about the woman named Edie who had first created this recipe. I imagined her standing in her own kitchen, her apron tied around her waist, a smile on her face as she prepared this dish for her family. I wondered about the stories she could tell, the memories she had made over the years, all while perfecting her recipe for Quiche Maison Edie.

As the quiche baked in the oven, the scent of butter and cheese filling the air, I felt a sense of anticipation building inside me. When it was finally done, I carefully removed it from the oven and let it cool on the counter. The golden crust shimmered in the light, the filling fluffy and light. I sliced a piece for myself and took a bite, closing my eyes as the flavors danced on my tongue. It was perfect - a harmony of textures and tastes that seemed to tell a story all on its own.

From that day on, Quiche Maison Edie became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday brunches. Each time I prepared it, I felt a connection to the past, to the women who had come before me and shared their love of cooking and good food. I imagined Edie herself, smiling down on me from wherever she may be, pleased that her recipe had found a new home and a new generation of fans.

Over the years, I have added my own touches to the recipe, experimenting with different cheeses and herbs, making it my own while still honoring the tradition that had brought it to me. And as I write this story down, I can't help but feel grateful for the gift of this recipe, for the memories it has created and the joy it has brought to so many.

So here it is, my version of Quiche Maison Edie, a simple yet elegant dish that has stood the test of time. May it bring you as much pleasure as it has brought me, and may you too feel that connection to the past, to the women who have shared their love of cooking and good food. Bon appétit!