Making Quiche Lorraine – an easy motorhome meal
As mentioned in the video, this recipe becomes a little more rustic than normal as we are cooking in a motorhome, not in a perfect kitchen scenario.
It shows though, that eating when travelling in this way doesn’t have to be basic and you can still eat great food, making do with the utensils and implements you can find close at hand.
When we travel in this way, we love to buy our food and ingredients at local markets. In countries such as France, where fresh, seasonal food is always so easy to find, it would be such a shame not to eat it and cook with it. As we pull up each evening, our meal is often a representation of the simple, fresh fare found all over France.
Our Quiche Lorraine can be eaten hot or served cold the next day.
Recipe
- Diced bacon (lardons)
- One onion or French shallots
- 4 eggs
- Cream
- Crème fraîche
- Cheese
- Salt/pepper
- Pastry for the base (this recipe uses store-bought pastry as it is easier when road tripping)
Method
Brown the bacon and onion in a pan with a little butter until golden. Don’t overcook. Drain the excess fat from the pan using paper towel.
Beat four eggs (this will depend on the size of your dish), with some cream. Add a hearty helping of crème fraîche.
Season with salt and pepper to suit your own taste. Note I didn’t add the salt as the lardons are quite salty.
Add your cheese of choice. I used Comté but Gruyère is also great.
Bake for around 30 minutes in a normal oven. In the motorhome, being cooked in a pan on a gas cooktop takes a while longer. Because the heat is coming only from a raw flame on the bottom, I needed to manage it carefully so the top would cook and the bottom wouldn’t burn.
Once the egg is set, let it cool slightly and remove from the dish.
We served our Quiche Lorraine with a simple salad of green leaves, tomato and a mustard dressing.
Enjoying our Quiche Lorraine and a glass of wine
You can read more about our motorhome tips, advice and adventures here
Kerri now travels regularly with her husband, Stirling, where eating great food, drinking quality beer and wine, and cooking international foods are integral to their adventures.
Wow that pastry is so flaky and the layers in it Next time I plan to make pastry, definitely trying this recipe.. Its easy to follow a recipe But what are some tips to obtain flaky pastry and light not hard rock I notice too that its not doughy inside and the layers are thin Would you recommend using margarine or real butter? Sorry for the long comment Really want to perfect pastry one day Thanks Natasha ?
I’d recommend only using butter and with the highest possible fat content. This stuff as I said in my video was store bought, because the french do that so well anyway. Having a light touch, and not overworking pastry when you make it makes all the difference.