Aperitifs – Part 48

Last night I had all the friends I met at the Sunday luncheon around for aperitifs. It seems a good evening was had by all. Arrival time was 18h30 and the first couple only left at 21h30!

I made yet another variation of my quiche. For the other recipes see Quiche1 (quiche lorraine) and Quiche2 (vegetarian quiche). My quiches are usually dependant on what I have available and this was the result yesterday.

Ingredients

Flaky or puff pastry
2 small packets of smoked lardons
1 medium to large onion chopped small
2 courgette (zucchini) sliced
1 large handful of sorrel, stalk removed and chopped
5 large eggs
250 ml (1 cup) crème fraiche
Salt and pepper to taste
Paprika

Heat oven to 190°C (375°F)

Spray a large quiche dish with non-stick spray. My dish was 31 cms (12 inches) diameter and 4 cms (1½ inches) deep.

Line the dish with the pastry and put in the fridge.

Lightly fry the lardons and remove from the pan with a slotted spoon. Keep to one side. Add the chopped onions to the pan, when soft, add the courgette for a few minutes and then add the sorrel for about a minute until it has softened. Remove all with a slotted spoon and add to the lardons.
Beat the eggs, add the crème fraiche, salt and pepper and beat lightly again.

Spread the lardons and vegetables over the pastry base. Pour over the egg mixture.

Normally I would grate some cheese over the top but as I had no hard cheese in the fridge I sprinkled some paprika over instead.

Cook in the oven for 30 to 45 minutes or until it has risen and is just slightly browned. I find the time varies with the size of the quiche.

Allow to cool slightly before cutting. Serve hot or cold.

I served the quiche separately, but on the table was a salsa dip, chips, olives and cocktail sausages. There was also country pâté and biscuits available.

Not forgetting of course a choice of wine and other alcoholic drinks!