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La Belle Cuisine
Classic Quiche Lorraine
La Boule dOr
A Treasury of Great Recipes
by Vincent & Mary Price, 1965/1980, Grosset & Dunlap
This is definitely not for the faint of heart, but what a
"Last time we were in Paris we were introduced
to a charming little bistro called
La Boule d'Or, The Golden Ball, not far
from the outdoor markets. The night
we were there we had little individual
quiches Lorraine, puffy and golden brown,
and swore they were the best we've
ever tasted. The owner gave us this recipe for
one large quiche - still the
best we've ever tasted and the classic way to serve it."
1 cup flour
1 egg yolk
1/2 cup butter
Pinch of salt
1 tablespoon water
1/2 pound bacon
1/2 pound (1 1/4 cups) diced
8 egg yolks
2 cups cream
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon freshly ground
1. Preheat oven to 425 degrees F.
2. Measure the flour onto pastry board. Make
a well in center, and in the
well put the egg yolk, butter, salt and water.
Mix center ingredients to a
smooth paste, then quickly work in flour to make
a soft dough. Chill
for 30 minutes, then roll out thinly on floured board. Line a 9-inch pie
plate [quiche dish if
you have one] with the dough, trim edge and crimp
it. Cover pastry with waxed paper, partially fill it with rice or beans,
bake in the hot oven for
8 minutes. Discard the rice or beans and
bake the pastry for 3 minutes longer.
1. Reduce the oven temperature to 350 degrees F.
2. Cook in skillet
the 1/2 pound bacon until golden and crisp. Drain
on absorbent paper. Crumble and sprinkle into
3. Add the diced Gruyère cheese.
4. Combine the egg yolks, cream, salt, dry mustard and pepper.
mixture into pastry shell and bake for 45 minutes.
Serve hot or warm.
[We cant resist adding onions
1 medium onion,
very thinly sliced,
sautéed until deep golden in a bit of bacon grease, and placed on top
of the bacon prior to adding
Zucchini Quiche Provençale
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons lard [well, okay, butter
or shortening if you must!]
1 1/2 pounds zucchini, cut into 1/4-inch rounds
1 small onion, sliced thin crosswise
2 tablespoons olive oil
1/2 cup drained, pitted black olives,
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried summer savory
3 large eggs
1 1/2 cups half-and-half
1 teaspoon Dijon mustard
For the dough: Into a bowl sift together the flour and salt. Cut in lard
the mixture resembles coarse meal. Add 7-8 tablespoons ice water,
or enough to form
a soft dough. Dust the dough with flour and chill it,
wrapped in wax paper, 1 hour. Roll
the dough into a round 1/8 inch thick
on a floured surface, fit it into a 9-by-1
quiche pan and crimp
the edge. Chill the shell.
In a large heavy skillet cook zucchini and onion in oil 20 minutes. Stir
olives, all herbs and salt and pepper to taste. Transfer the mixture to
In a bowl whisk together the eggs, half-and-half, mustard and salt and
pepper to taste. Pour over zucchini mixture. Bake the quiche 25 to 30
minutes at 375
Serves 4 to 6.
Broccoli, Corn and Bacon
1 1/2 recipes
1 cup small broccoli florets
2 cups corn kernels
1/2 pound sliced lean bacon
1 large red onion, sliced thin
1 cup plus 2 tablespoons grated
2 tablespoons freshly grated Parmesan
4 large eggs
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
Roll out the dough 1/8 inch thick, fit it into a quiche pan. Crimp the
and form a 1/4-inch rim. Line the shell with wax paper, fill with rice, and
minutes at 450 degrees F. Remove rice and paper carefully and
cool pie shell on a wire rack.
Blanch the broccoli 2 1/2 minutes, drain and refresh with cold water. Pat
dry with paper towels.
Cook bacon until crisp, drain and crumble into pie shell. Sauté the
and sprinkle over bacon. Sprinkle both cheese over onion and arrange
In a bowl whisk together the eggs, cream, salt, pepper and nutmeg. Pour
into pie shell. Bake 7 minutes at 450 degrees F. Sprinkle corn over custard
and bake 15 minutes.
Reduce heat to 350 degrees F. and bake 20 minutes more. Cool in pan 15 minutes
before serving. Serves 4 to 6.
Marinated Artichoke Quiche
Bon Appétit Archives
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1 cup flour
1/4 cup unsalted butter
1/8 teaspoon salt
1 egg, chilled
1 1/2 teaspoons fresh lemon juice
2 tablespoons butter
1 small onion, chopped
1 cup whipping cream
1/3 cup grated Gruyère
1/2 cup half-and-half
1/2 teaspoon Dijon mustard
1/8 teaspoon dillweed
1/8 teaspoon salt
Pinch of freshly ground pepper,
red pepper and nutmeg
Two 6-ounce jars marinated artichoke hearts
1/3 cup grated Jarlsberg cheese
Preheat oven to 350 degrees F. Combine flour, 1/4 cup butter and salt in
processor and blend using on/off turns until mixture resembles coarse meal, about 10
seconds. Add egg and lemon juice and mix just until dough forms ball. Flatten into an
8-inch disk. Wrap in plastic and refrigerate 1 hour.
Roll dough out on lightly floured surface into a 12-inch circle. Fit
1 1/2-inch fluted quiche pan. Line pastry with waxed paper and fill
dried beans. Bake 15 minutes. Discard paper and rice. Con-
tinue baking about 5 minutes. Set
Preheat oven to 375 degrees F. Melt 2 tablespoons butter over medium-
heat. Add onion and sauté until soft. Remove from heat and set aside.
Beat eggs, cream, half-and-half, mustards, dill, salt, peppers and
nutmeg in bowl. Arrange artichokes in crust. Top with onion and sprinkle with cheeses.
Pour egg mixture over evenly. Bake until custard is firm and lightly browned, about 50
minutes. Cut into wedges and serve warm. Serves 6 to 8.
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