Ham and Caramelized Shallot Quiche, the update

One of the things I always look forward to when the cooking moves back to the kitchen is making dinner that is not based on grilling meat.

I know a lot of people are cutting back on meat. I read about the Meatless Monday movement.  I live in France, not on Mars….

But skipping meat for dinner is not going to happen chez nous…. At least not on a regular basis.

I never eat it for breakfast or lunch, and mon mari only has a bit in his sandwich at noon.

But we do eat it for dinner.

And I do look forward to doing something other than grilling it.

Until March.

By the end of March I can’t wait for the grill to come out.

This has my usual rice crust.

Ham and Caramelized Shallot Quiche

Total time: 60 minutes


  • 1/2 cup quick-cooking brown rice or Basmati
  • 1 cup (8oz, 240ml) chicken stock
  • 1/4 cup (1oz, 30gr)  shredded cheese
  • 4 eggs
  • 1 tbs olive oil
  • 6oz (180gr) ham, cut into small pieces
  • 6 – 8 large shallotes, sliced
  • 3oz (90gr) musrhooms, sliced
  • 3oz (90gr) Brie. sliced
  • 1/4 cup (2oz, 60gr) Greek yogurt
  • 3/4 cup (6oz, 180ml)  milk 

Ham and Shallot Quiche


  • The rice:
  • Cook the rice in stock. If doing in advance, refrigerate until needed.  If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
  • The crust:
  • Lightly whisk 1 egg.
  • Mix cooked rice, shredded cheese and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 10 minutes.
  • The filling:
  • Heat oil in nonstick skillet, add shallots and sauté until starting to brown
  • Add mushrooms and sauté until mushrooms and shallots are well browned.
  • Whisk 3 eggs, yogurt and milk together.
  • To assemble:
  • When crust is done, remove from oven.
  • Spread the shallot / mushroom mixture over the crust.
  • Spread the ham on top.
  • Lay the Brie on the ham.
  • Pour egg mixture over all and bake, 30 minutes, 400F (200C).
  • Remove from oven and let rest 5 minutes before cutting.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…

Print Recipe

In between helping with all the outside work that needs to be done this time of year mon mari has managed to do a little inside.

Our warm weather is supposed to last for another week…. Which means he has a week to get the new radiator mounted, hooked up and functioning so we can turn the heat on.

We have the wood stove in the kitchen, but when serious winter arrives it doesn’t do much for the rest of the house.

The new one is a lot lighter than the old cast iron one he took down and also a lot smaller.

We’re hoping it’s more efficient…..


He’s still working (slowly) on the pantry…..

After attempting to strip the cabinet doors of a multitude of layers of paint and grime, he decided to just paint them.


It’s a very light green…. mainly because they had been green and we didn’t think anything else would cover.


In case you forgot, all of the woodwork in the house was painted a lovely shade of green when we moved in.


Also, in case your forgot, the two little rooms you see are the original bathroom rooms – one for the toilet, the other for the sink and shower.

We have come along way…..
If you want nutrition information for the recipe, try this site: Calorie Count

6 thoughts on “Ham and Caramelized Shallot Quiche, the update”

  1. I just did a quiche tonight … with a butternut squash “crust”. Not very crust like as I mashed the squash, then I’m thinking what could I do to it to make it more crust like … but can’t complain because it was really very good.
    Your rice crust is excellent, I’ve really enjoyed the ones I’ve done.
    Yes, you two have come a long way.

  2. Katie – I am with you on the meat portions. I have cut back…I still need meat once a day – but am happy to give it up at breakfast and lunch. As a result – these past two weeks I have actually lost 4 lbs! (although, I do not want to loose any more) It has only been two weeks, so I will see how I feel strength wise. My job is very physical – so I need the energy that meat protein provides…so far so good. BTW your quiche looks fabulous!

  3. You have come a long way. Hope the new radiator does a good job. I have always liked your idea of a rice crust and this particular quiche looks so delicious.

  4. Tanna, butternut squash crust…. I like that. I wish I had more this year, but still….. Maybe a mix of rice and squash

    Ina, I do have protein at lunch – a hard boiled or a bit of peanut butter or some nuts with my yogurt… I’m not ready to give up my meat LOL

    Kate, a rice cooker, eh…. I hear they are wonderful – and good for cooking oats, too ;-))

    Penny, the new radiator was just in time, too,,,, And thanks…

    Betsy, thanks so much…

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