Fresh cream isn't the only useful ingredient for a successful quiche: another common product makes it even more moist
Traditionally made with pastry, eggs, cream, and bacon, quiche Lorraine can be adapted depending on the ingredients available in the refrigerator.
- 1 roll of puff pastry or shortcrust pastry (lactose-free)
- 150g of diced ham
- 150g of button mushrooms
- 1.5 tablespoons of dehydrated onion
- 3 eggs
- 250g mascarpone (lactose-free)
- 30g of grated Emmental cheese (lactose-free)
- 2 tablespoons of chives
- pepper
- Preheat the oven to 180°C (gas mark 6).
- Roll out the dough in a tart tin and prick the base with a fork.
This thick Italian cheese can be used in both savory and sweet dishes, such as tiramisu. Its dense consistency envelops the eggs and other filling ingredients. Once baked, the quiche remains soft and creamy, yet firm enough to be cut into slices.
Note that mascarpone is fattier than most creams, so its use may increase the energy content of the quiche.
An easy recipe to adapt
To prepare a mascarpone quiche, the base of the filling is very simple. In a bowl, simply beat three eggs with 250g of mascarpone, then whisk until smooth. If it seems too thick, one or two tablespoons of milk can be added to make it slightly easier to spread.
Seasoning should be kept to a minimum when the filling contains bacon, which is already salted. Pepper and a small amount of nutmeg may be enough to enhance the flavor.
Mascarpone can also be combined with other fillings. In their recipe for mascarpone, mushroom, and ham quiche, some use Emmental cheese, chives, dried onion, and pepper, in addition to eggs and mascarpone. This version can be served hot, warm, or cold.
The cooking method also affects the softness
Once the filling is prepared, the cooking time is very important to respect. For a quiche Lorraine, the filling can be poured onto a pre-pricked pastry base, then baked at 180°C (350°F) for approximately 30 to 35 minutes. The time will depend on the oven and the thickness of the filling.
The center should be set while still slightly wobbly when removed from the oven. It will continue to firm up as it cools. Overcooking risks drying out the mixture and reducing the desired effect with the mascarpone.
My recipe calls for a different cooking method. Here is the complete recipe for six servings of quiche.
- Rehydrate the onion in a bowl with 1 tablespoon of water.
- Wash the mushrooms and cut them into quarters.
- Beat the eggs in a bowl, add the mascarpone and whisk.
- Add the onion, chives, Emmental cheese and pepper.
- Spread the diced ham and mushrooms over the dough.
- Pour the mixture into the pan and bake for 40 minutes. The quiche is cooked when a knife inserted into the center comes out clean. If not, cover with aluminum foil and bake for a few more minutes, checking occasionally.
- Serve the quiche piping hot with a salad.
Suggestion: replace the diced ham with bacon or diced chicken.
