Quiche originated in Germany in the kingdom that the French renamed Loraine. The word quiche is German for Kuchen, which means cake. Quiche became popular in England sometime after World War II and in the US in the 1950s.
In Lorraine, France, the classic Quiche recipe only contains heavy cream, eggs and bacon or chopped ham, but no cheese. It is baked for 20 to 30 minutes, or until the pastry crust is browning. The original quiche Loraine was an open pie with an egg and cream custard with smoked ham. Later cheese was added. If you add onions, the quiche becomes quiche Alsacienne. Bread dough was the original bottom crust. Over the years, the crust has changed to puff pastry or piecrust bottom. Today there are many varieties including ones with broccoli, mushrooms, ham, shellfish, spinach.
Quiche is made with primarily vegetarian ingredients and can be served at any meal, including breakfast. It can be served as a starter with a nicely-dressed crisp salad, or as an entrée. It is usually enjoyed at room temperature or a little warm so the pie is still crunchy.
The most popular Quiche recipe includes French soft cheese, such as gruyere. But, quite easy to make, the Quiche Lorraine has many modern variations. The Alsatian-style includes onions and other modern versions can be made with goat cheese, salmon, leek and broccoli.
Bakers recommend pricking the pie dough with a fork before pouring the egg custard, so that it does not rise. For the custard preparation, it is suggested one egg per person, to whisk with a good amount of fresh cream, bacon cubes, very little salt, pepper, and a touch of nutmeg. To get a consistent, moist Quiche Lorraine, the cream must largely dominate the eggs.
What a great way to add additional protein and calories to the diet. Check out the recipes for Savory Meat Soufflé and Creamy Vegetable Soufflé in Flavorful Fortified Food – Recipes to Enrich Life.
In Lorraine, France, the classic Quiche recipe only contains heavy cream, eggs and bacon or chopped ham, but no cheese. It is baked for 20 to 30 minutes, or until the pastry crust is browning. The original quiche Loraine was an open pie with an egg and cream custard with smoked ham. Later cheese was added. If you add onions, the quiche becomes quiche Alsacienne. Bread dough was the original bottom crust. Over the years, the crust has changed to puff pastry or piecrust bottom. Today there are many varieties including ones with broccoli, mushrooms, ham, shellfish, spinach.
Quiche is made with primarily vegetarian ingredients and can be served at any meal, including breakfast. It can be served as a starter with a nicely-dressed crisp salad, or as an entrée. It is usually enjoyed at room temperature or a little warm so the pie is still crunchy.
The most popular Quiche recipe includes French soft cheese, such as gruyere. But, quite easy to make, the Quiche Lorraine has many modern variations. The Alsatian-style includes onions and other modern versions can be made with goat cheese, salmon, leek and broccoli.
Bakers recommend pricking the pie dough with a fork before pouring the egg custard, so that it does not rise. For the custard preparation, it is suggested one egg per person, to whisk with a good amount of fresh cream, bacon cubes, very little salt, pepper, and a touch of nutmeg. To get a consistent, moist Quiche Lorraine, the cream must largely dominate the eggs.
What a great way to add additional protein and calories to the diet. Check out the recipes for Savory Meat Soufflé and Creamy Vegetable Soufflé in Flavorful Fortified Food – Recipes to Enrich Life.
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