Jul 09 2026
Restaurants›The Steinbeck House Restaurant & Event Venue›Entrée: Quiche Lorraine W / Choice Of Light Lemon Lentil Or Spicy Sweet Potato Soup Or Mixed Green Salad Recipe

Entrée: Quiche Lorraine W / Choice Of Light Lemon Lentil Or Spicy Sweet Potato Soup Or Mixed Green Salad Recipe

Inspired by The Steinbeck House Restaurant & Event Venue
Time2h 30m
Serves4

Make Entrée: Quiche Lorraine W / Choice Of Light Lemon Lentil Or Spicy Sweet Potato Soup Or Mixed Green Salad Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quiche Lorraine

Light Lemon Lentil Soup

Spicy Sweet Potato Soup

Mixed Green Salad

Method

Quiche Lorraine

  1. 1

    Prep and bake crust

    Preheat oven to 375°F (190°C). If using a store-bought crust, prebake it with parchment and pie weights for 12–15 minutes. Remove weights and parchment and set crust aside.

  2. 2

    Sauté aromatics

    In a skillet, melt butter over medium heat. Add onion and sauté until translucent, about 3–5 minutes.

  3. 3

    Cook bacon

    Add bacon to the skillet and cook until crisp. Drain on paper towels.

  4. 4

    Whisk custard

    In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg until well combined.

  5. 5

    Assemble quiche

    Spread sautéed onion and bacon over the crust. Sprinkle Gruyère cheese on top. Pour custard over filling.

  6. 6

    Bake quiche

    Bake in preheated oven at 375°F (190°C) for 35–40 minutes, until center is barely set and surface is lightly golden. Let rest 10 minutes before slicing.

Light Lemon Lentil Soup

  1. 7

    Sauté vegetables

    In a pot, heat olive oil over medium heat. Add onion, carrot, and celery; cook until softened, about 5–7 minutes.

  2. 8

    Add garlic and lentils

    Stir in garlic and red lentils; cook 1–2 minutes to release aroma.

  3. 9

    Simmer

    Pour in vegetable stock. Bring to a boil, then reduce to a simmer for 20–25 minutes, until lentils are tender.

  4. 10

    Finish and season

    Stir in lemon juice and cumin. Season with salt and pepper to taste. If desired, blend partially for a thicker texture.

  5. 11

    Serve

    Taste and adjust acidity, ladle into bowls, and garnish with a fresh lemon wedge if available.

Spicy Sweet Potato Soup

  1. 12

    Prepare base

    In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.

  2. 13

    Cook potatoes and spices

    Add cubed sweet potatoes, chili powder, smoked paprika, and cumin. Stir to coat.

  3. 14

    Simmer and blend

    Pour in vegetable stock and bring to a boil. Reduce to a simmer until potatoes are very tender, about 15–20 minutes. Purée with an immersion blender until smooth.

  4. 15

    Finish

    Stir in coconut milk, season with salt to taste, and adjust heat with more chili powder if desired. Squeeze lime juice for brightness.

  5. 16

    Serve

    Ladle into bowls and serve hot. Optional toppings: a swirl of coconut milk or chopped cilantro.

Mixed Green Salad

  1. 17

    Prepare greens and vegetables

    Wash and spin-dry the greens. Slice cucumber and red onion; halve cherry tomatoes.

  2. 18

    Make dressing

    Whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.

  3. 19

    Toss and plate

    Toss greens with dressing just before serving. Plate on individual plates.

  4. 20

    Add finishing touches

    Top with cucumber, tomatoes, onion, and optional toasted nuts. Serve immediately.

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