Quiche Lorraine with French cheese

I love many types of French cheeses and I treat myself from time to time with a piece. Many times, I take a byte, pack it back and I put it in the fridge. Today with this type, tomorrow with that type and sometimes I simply forget them in the fridge for days. 
This is exactly what happened to me these days. I found an opened box of Camembert and a package of Brie opened. They do not alterate, they simply dry. Being that dry they do not look so appealing to eat them as they are. But these cheeses are too good to be thrown away, so I gave them a second life into a quiche lorraine where they melt while spreading their special taste.
What I love about quiches is that you can use almost any vegetable or cheese and they will still taste exceptionally.
I used for this quiche a big oven proof glass pan. It has around 30cm of diameter, so this is a really big savory tart. For a smaller version, for sure you'll need to reduce the amount of each ingredient. Or, maybe you want to simply try your own version with what you find in your fridge. This recipe is so flexible.... as long as you bind the vegetables and/or meat with the egg+milk and sour cream.


  • 1 shortcrust pastry
  • 200g bacon (cut and fried)
  • 1 red bell pepper (diced)
  • 250g cherry tomatoes (cut un halves)
  • 1 hand of peas
  • 1 onion (diced)
  • 100g sour cream
  • 3 tablespoons corn starch
  • 500ml whole milk
  • 4 eggs
  • 50g brie cheese (diced)
  • 200g Camembert cheese (diced)
  • 1 teaspoon nutmeg (powdered)
  • 1 tablespoon Provence herbs
  • 1/2 teaspoon grounded pepper
  • salt (optionally if the bacon is salty)
  • butter for the pan

  1. Stretch the shortcrust pastry at the dimension of the pan.
  2. Butter the pan and lay the pastry on the bottom. Sting the pastry with a fork on the bottom to avoid bubbles at the baking stage.
  3. Fry the bacon in advance, let it cool and lay it in the pan over the pastry. 
  4. Add over the diced pepper, diced onion, peas, diced cheeses.
  5. On top, arrange the halved cherry tomatoes.
  6. In a bowl beat the eggs and add the sour cream, cornstarch, nutmeg, Provence herbs, pepper and mix.
  7. Add slowly the milk and mix.
  8. Pour this composition in the pan, over the rest of ingredients.
  9. Bake in the preheated oven at 180ÂșC for 1 hour. I used the lower rack of my oven and after 30 minutes of baking I placed an aluminium foil over, to avoid burning the top.
  10. Take it out of the oven and let it cool. You can eat it when still warm, but it will be difficult to cut in slices. If cooled, it will be much easier to slice it.


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