The Quiche Factory

homemade quiche crust after letting it rest an hour in the fridge

To make this amount of quiche crust I doubled down on a previously posted recipe.

chopped pancetta and onion, a dab of olive oil and herbs de provence and ground black pepper

bell peppers from the garden, will chop one into the mushroom, onion, potato mix.

chopped swiss

Sauteed mushrrom, onion, bell pepper, and potatoes.  (potatoes I boiled halfway before adding to the pan- 20min)

All done!

Quiche Paysanne

Quiche Lorraine

Tartelette a la moutarde, tomate et poivron.

Quiche Paysanne
in extra large quiche pan
I used 4 eggs and eyed out the milk proll round 1 1/2 cups.  Mix around and add the filling and around 1 cup of chopped swiss.  Quiche crust was precooked for 10min~ at 350-400.  Dump in the filling and even out with a spoon or something.  Place in oven for 35min at 400 or til brown

Quiche Lorraine
Chopped pancetta in place of lardon (was too salty, will do bacon next time), cooked down in a pan with a small amount of onions for extra flavor, in place of shallots.  For a medium quiche mold I used 3 eggs and eyed out milk, mixed around, added a cup of chopped swiss.  I had placed the filling in the fridge. Quiche crust has been precooked and pour the filling in.  Even it out and place in oven for 35min at 400 or til brown

Tartelette a la moutard, tomate, et poivron
precook the quiche crust, I made tartelettes, mini size, spread amora mustard (i guess a dijon mustard could work) with back of a tablespoon.  Place sliced tomato and pepper on top with a touch of s/p. I cooked for 35min at 400 with the rest, but it could have gone with 5min less