I know a lot of people hate their names. I'm not really one of them. I have to admit though that I don't really _feel _like a Lorraine if you know what I mean (my parents were going to name me Selina which I think suits me better). However it's not a bad name-I could have had worse inflicted upon me. However as a consequence, I've been called Quiche Lorraine quite a few times which didn't bother me as much as that Australian-ism "Lozza" which just made me cringe.
I didn't particularly like Quiche Lorraine growing up, only because the Quiche Lorraine that I tried was the frozen type found in the freezer section of the supermarket. So I dismissed Quiche Lorraine as something watery and eggy and not particularly nice. Until I tried a good one.
This quiche is not your typical Quiche Lorraine with egg, bacon and cheese but a version made with whatever I had in the fridge before our move which happened to be leftover roast chicken, grilled eggplant and a few cheeses. So please feel free to use whatever you have to hand that you think would go well together. I'm hoping that by making Springtime and picnic friendly dishes that the weather will continue to be gorgeous. Sydney-siders be sure to enjoy the fabulous 28 degree day predicted for tomorrow perhaps with this quiche and a picnic!
And if you're feeling like a night in I have some good news - an offer for Not Quite Nigella readers! The people at Menulog are offering you a $10 off coupon! The Australia wide website has over 600 restaurants in their delivery database delivering you food to your door so all you have to do is cue up Dexter or Mad Men on your DVD player. And how do you get this offer? Just use the coupon code "4D64FD" when making your order oneline. This is available for participating restaurants that display the accepts vouchers sign and is valid until November 2009. Minimum purchase $20 and for first orders. Have fun and happy feasting!
So tell me Dear Reader, do you like or dislike your own name? And have you changed your mind about it once you got older?
Quiche Not Lorraine
Premade shortcrust pastry shell or a sheet of shortbrust pastry cut to fit a flan tin
1/2 cup cream
1/2 onion sliced thinly
1 cup grated cheese
2 baby eggplant sliced lengthways, grilled and then chopped into bite sized pieces
1/2 cup chicken breast, sliced (I used leftover roast chicken)
Step 1 - Roll out shortcrust pastry and prick small holes in the bottom. Bake blind at 180C/350F for 20 minutes. Then cool for 20 minutes.
Step 2 - Mix all quiche ingredients together in a bowl. Pour inside shortcrust shell and bake at 180c/350F for 20-30 minutes until set.