Argentinian Brunch Delight: Quiche Lorraine & Chimichurri-Marinated Steak

A flavorful argentinian brunch perfect for standard eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 1 hour 20 minutes

🍽 Servings: 6 servings

🔥 Difficulty: Advanced

🌎 Cuisine: Argentinian, French fusion

Allergens

Contains no common allergens unless specified.

Ingredients

For Quiche Lorraine: 1 pie crust (homemade or store
bought) 4 large eggs 2 cups heavy cream Salt and freshly ground black pepper, to taste 1/2 teaspoon Dijon mustard 8 slices bacon, cooked and crumbled 1 cup shredded Swiss cheese 1 small onion, finely chopped 1 cup whole milk For Chimichurri
Marinated Steak: 2 pounds beef flank steak 1/2 cup fresh parsley, chopped 3 garlic cloves, minced 1/4 cup red wine vinegar 1/2 teaspoon dried oregano Salt and freshly ground black pepper, to taste 1/2 teaspoon crushed red pepper flakes (optional) 1/3 cup extra virgin olive oil

Instructions

Prepare the Quiche Lorraine:
Preheat oven to 375°F (190°C). Roll out pie crust and place in a 9 inch tart pan or pie dish. Bake for 8 minutes, then remove from oven and set aside.
In a large bowl, whisk together eggs, heavy cream, salt, pepper, and Dijon mustard. Stir in crumbled bacon, Swiss cheese, onion, and milk until well combined. Pour the mixture into the pre baked pie crust.
Bake for 40 45 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before cutting and serving. Prepare the Chimichurri Marinated Steak:
In a blender, combine parsley, garlic, red wine vinegar, oregano, salt, pepper, and crushed red pepper flakes (if using). Blend until well combined.
Pour the mixture into a bowl and stir in olive oil.
Place the steak in a shallow dish and pour the chimichurri sauce over it. Massage the marinade into the meat, cover, and refrigerate for at least 4 hours or overnight. To serve, slice the quiche into wedges and cut the steak into thin slices. Arrange the quiche wedges on a serving platter and place the steak slices on top. Garnish with fresh parsley sprigs for an elegant presentation.

Chef’s Insight

This fusion of French and Argentinian flavors creates a unique brunch experience. The flaky Quiche Lorraine pairs perfectly with the tender, chimichurri-marinated steak.

Notes

Use fresh herbs and high-quality ingredients for the best flavor. Allow time to marinate the steak for optimal taste.

Substitutions

For the pie crust: Use a gluten-free or vegan pie crust for dietary restrictions. For the chimichurri sauce: Omit red pepper flakes for a milder version, or substitute with another oil for those with a soy allergy.

Alternative Preparations

Serve quiche and steak separately, as desired.

Alternative Methods

For the Quiche Lorraine: Use a store-bought pie crust to save time.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Quiche Lorraine: Consume within 3 days or freeze for up to 2 months. Chimichurri-Marinated Steak: Refrigerate for up to 2 days before cooking.

Plating Tips

For the top view, center the quiche wedges and steak slices on a platter. For the bottom view, use a shallow dish with a slight tilt to emphasize food textures and create depth.

Nutrition Facts

Quiche Lorraine: High in saturated fat and calories; moderate in protein and sodium. Chimichurri-Marinated Steak: High in protein, healthy fats, and vitamins; moderate in sodium.