Tag Archives: Quiche

French Gastronomy: Quiche Lorraine at Patina in Shizuoka City!

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Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

Frankly speaking most of the quiches seen and sampled in Japan (and in Paris incidentally) have little in common with the true Quiches found in their land of origin, Lorraine in France!
One tends too often to forget this is a home comfort food made in winter with the basic ingredients found in larders in such a season, namely flour, egg, onion, bacon, butter. lard and cream. Nothing else! Thin quiches made with all kind of vegetables and I don’t know what were invented in Paris and other places to titillate blase taste buds…

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Lady Chef Kondoh/近藤さん’s quiches are deliciously thick and so appetizimg!

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the pastry is thin thanks to the right balance between flour, butter and lard. And she uses plenty of bacon and onions with the eggs and fresh cream. The only personal note is the addition of a few sauteed mushrooms for extra taste!

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From another angle to have a view at the deliciously crispy crust!

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Before serving it Chef Kondoh will cut the very thick but soft while firm into large portions and heat them inside the oven for added crisp all over its surface!
Such a joy to plant one’s fork in it!
As for the taste?
Well I don’t mind saying this the best Quiche Lorraine in the whole Prefecture by a mile and more!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Open Quiche (with Leek, Bacon and Potato)


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Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the pastry. I sometimes cook them without pastry, calling them “open Quiche”. They are simple to make and are welcome by foodies with an allergy to flour.

Here is the simple one I made for the Missus last night a very cold night!)

Ingredients (for 2 to 4 people):
-Eggs: 3 large
-Fresh Cream: 400 cc (2 cups)
-Fresh leek: one large, chopped.
-Potato: 1 medium-large
-Bacon: 2 large rashers, cut in 1 cm-thin strips
-Lemon juice: 1 teaspoon
-Grated parmesan cheese: 1 large tablespoon
-Butter: 50 g for frying vegetables + enough to coat inside of oven dish
-Salt ( as little as possible), pepper, nutmeg, thyme, laurel and anything else you wish according to your preferences.

Recipe:
-Bring a pan full of salted water to boil, drop all the chopped leek in and boil for a couple of minutes. Take out and plunge the leek into cold water. Let cool, then drain, and put them aside in draining dish to allow any excess water to go away. This will take care of the leek’s astringency and make it softer. If too wet, press water out before adding them to the quiche.
-Boil potato to 80%, plunge in cold water (this way, it will not break or disappear inside the quiche), peel and cut into 1 cm square cubes. Put aside.
-Dry-fry (that is, do not add any oil) bacon until the colour has changed. Put aside.
-In same fry-pan, to preserve the juices left by the bacon, drop 50 g of butter and lightly sautee the leeks and potato for a couple of minutes. Put aside.
-Pre-heat oven to 180 degrees Celsius (about 360 degrees F).
-In a bowl drop the leek, bacon and potato, season with lemon juice, a little salt, plenty of pepper and spices and mix well.
-In another bowl break the eggs and beat them into an omelette. Add fresh cream and mix well. Add a little salt, pepper and spices according to taste. Last parmesan cheese. Mix and check taste.
-Butter the inside of a large shallow oven dish (glass is best as you can see the inside cooking). Spread the bacon, potato and leek mix over the bottom. Pour in the omelette over the whole. Check and arrange the heavier food inside the omelette with a fork for more evenness.
-Cook for about 40 minutes

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Serve hot. You should be able to cut it and transfer it easily if you have buttered the dish properly. Serve with a fresh salad and a light red wine or real ale!
Enjoy!