Philippe Rouvinez’s Valais-style Quiche Lorraine

A 32 cm puff pastry to line a cake tin

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• 3 eggs

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• 2 dl of milk

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• 2 dl of thick cream

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• 150 to 200g of bacon lardons

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• 200g of grated cheese

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• 4 cherry tomatoes

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• 8 frozen spinach cubes

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• salt, pepper, and nutmeg

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1. Line the tin with the puff pastry and prick it with a fork to prevent it from rising during cooking.
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2. Cut the cherry tomatoes in half and deseed them to avoid too much water in the quiche, then arrange them evenly on the pastry. Also arrange the frozen spinach cubes.
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2. Beat the eggs, then add the milk and cream. Season with salt, pepper, and nutmeg. Pour the mixture into the tin.
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3. Grill the bacon lardons in a pan, then arrange them evenly on the quiche.
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4. Sprinkle the quiche with grated cheese, ideally a mixture of Gruyère and Anniviers raclette cheese.
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5. Bake the quiche for 45 minutes at 200 degrees.

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This recipe is a tribute to my wife Christina, who is from Paris and used to prepare a Quiche Lorraine for me every time I visited her. As we now have children and a little less time, we opt for “industrial” puff pastry rather than homemade. From experience, the addition of Valais raclette cheese enhances the taste!

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Serve with a fresh green salad and a glass of Cornalin Soleil d’Or!