Quiche is a salty tart, consisting of pastry crust filled with savoury custard made of eggs and cream with vegetables, cheese, mushrooms, bacon, etc. It was typically served at brunch or breakfast but nowadays people get it as a snack, side dish, main dish, dinner… anytime.
Who, when and where the Quiche Lorraine was created?
Even though we all assume the French origin of quiche because of its French name, it was actually originated in Germany, in the medieval German kingdom of Lotharingia, from where it got spread across France.
The word ‘quiche’ is from the German ‘kuchen’ meaning cake and it got successful also in England after the WWII, when British troops travelled back home and shared the recipe.
What should a quiche look and taste like?
It is made from eggs and cream (or milk or even cream cheese) so its consistency is fluffy and moist with a flaky crust. This means that whenever you happen to see a quiche with very dense filling and a hard or soggy crust it is an evidence that it is not a good one.
When it comes to flavour, it will be determined by the ingredients of the filling. Quiches are salty and may have bacon or vegetables as main ingredients.
Being filled by eggs and vegetables, it is a good option to get protein and fibre so easily and tastily. Apart from the cream, the main problem in terms of calorie consumption may come from the crust. The ready-made ones we can buy at the supermarket are usually loaded with extra calories and fat so they are not the best option.
Why should I eat it, why shouldn’t I? Is it healthy?
Instead of that, we can bake our own crust using wholesome whole-grain flours or even alternative ingredients like sweet potato, quinoa, spaghetti squash or oats.
Quiche with sweet potato crust
Quiche with quinoa crust
Quiche with spaghetti squash crust
Quiche with oats crust
How? Classic recipe:
- 1 unbaked 9-inch pastry Shell
- 1/4 to 1/2 medium onion, thinly sliced or diced
- 3 eggs, beaten
- 2/3 cup half and half
- 2/3 cup milk
- 1 tbsp. all-purpose flour
- 1/2 tsp. Salt
- 1 1/2 cups shredded Swiss cheese (or your favorite)
- 1/2 lb. crisp bacon (8 slices)
- 1/2 cup cooked vegetables (optional)
- Bake pastry shell at 450°F for 10 minutes or until nearly done. Remove from oven, reduce heat to 325°F.
- In 2 tablespoons of bacon drippings, cook onion until tende, drain.
- In bowl, stir together eggs, half and half, milk, flour and salt. Stir in bacon, onion and cheese and vegetable and mix well. Pour in warm pastry shell. If necessary, cover edge with foil to prevent overbrowning.
- Bake at 325°F for 40 to 50 minutes or until set in center. Let stand 10 minutes before serving.
|– Ange, E., & Aratow, P. (2005). La bonne cuisine de Madame E. Saint-Ange: the original companion for French home cooking. Berkeley: Ten Speed Press.|
1 comments On THE QUICHE LORRAINE: who, when, where, what, why, how?
Nice read and full of interesting information!