The quiche is a recipe that finds its first traces in Lorraine in the 16th century. Indeed it is in accounts dating from March 1586 that the author mentions the quiche prepared in the kitchens of the Duke of Lorraine then in Nancy a little later. She then won all over France. It is a recipe which is popular today and very appreciated by the whole of the French population. In Martinique too, it is frequently on the menu during family or friendly receptions. Here we offer you the recipe with our local Christmas ham.
For a 6-part quiche:
- 4 large spoons of flour
- 3 large spoons of margarine-type butter
- 200 gr of fresh cream
- 300 gr of cooked Christmas ham
- 200 gr of emmental cheese
- Grated cheese
- 1 half onion
- 3 eggs
- In a bowl, with your fingers cleaned beforehand, knead the butter, flour, water and three pinches of salt.
- Once the dough is firm and no longer leaves small crusts, roll it out with a rolling pin.
- Place the rolled out dough in an oven dish and prick it with a fork.
- In the preheated oven, let the dough pre-cook for ten minutes then remove it from the oven.
- In a bowl, mix the crème fraîche, eggs, Christmas ham and Emmental cheese cut into small cubes of less than one centimeter.
- Add the grated onion half and pepper to the mixture then stir.
- Pour the mixture over the precooked dough.
- Sprinkle with grated cheese.
- Leave to cook for half an hour on low heat.
- Once, the golden cheese is ready!