Lunch: Crustless Quiche Savoyarde
2 or 3 diots (non-fumé)
1 or 2 large potatoes
1 cup of mushrooms
1/2 diced onion
1 clove garlic, smashed with salt
Peppers, celery, radish, ... anything else you like
60 grams Reblochon or Comté cheese
5 large eggs
Salt, white pepper, marjoram, thyme, oregano, rosemary to taste
Cut some local sausage into a mid sized dice. The local sausages are called “diots” and I use the “non-fumée” version. Dice a peeled potato to the same size more or less. I used fresh mushrooms too, diced to the same size.
Start by cooking the sausage and potatoes together. The sausage will release it’s fat to help cook and give some texture to the outside of the potatoes. The dice should be no more than about 1cm or less, or the potatoes won’t cook through. Add some diced onion, garlic, and –if you like- any other ingredients like peppers, or celery, or whatever, during the last few minutes of the cooking.
I cook the mushrooms in a separate pan as I find that when fresh mushrooms release their liquid, it messes up the sautéing effect you want in the sausage and potatoes and makes the potatoes soggy. However, if you’re using canned mushrooms, you can just add them directly to the sausage and potatoes near the end of the cooking.
Grate some cheese – a Reblochon or Comté are great traditional local cheeses – and beat however many eggs you need (2 or 3 per person). I mix the seasoning in with the eggs, typically salt and white pepper, plus marjoram, thyme, oregano, and rosemary. I add the cheese to the eggs, but you can layer it separately too.
I used a classic quiche mold, but you can actually just use the cast iron fry pan you cooked the sausage in. Put all the ingredients except the cheese and eggs into the mold or pan. Pour in the eggs and cheese. Bake in a 200-degree oven for about 30 minutes.
For a really good lunch, serve with a simple green salad with a lemon and oil dressing, and a glass of Chignin Bergeron (to keep consistent with the region).
Pairs Well With
Since we’re living in the Haute-Savoie region in France, I try and re-create or improvise on some of the classic regional dishes and ingredients. The traditional foods are really hearty basic staples: Sausage, cheese and potatoes. Stuff you needed to keep you warm during the winter! The good news is that these ingredients are often now used in some pretty interesting ways in amazing restaurants throughout the region.
I typically do a crustless quiche, because “crust” implies baking, and I'm really not into that for a simple lunch.