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Quiche Lorraine

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TasunkaWitko View Drop Down
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    Posted: 04 May 2011 at 16:17
Quiche became popular in the U.S. during the 1950's. Consisting of mainly vegetarian ingredients, it acquired the “real men don’t eat quiche” label in the macho American society, only to blossom into widespread popularity during the later 20th century. Nowadays there are many kinds of quiche, from the original quiche Lorraine, to ones with all sorts of veggies including broccoli and mushrooms. Other ingredients popular in a quiche are ham and/or seafood (primarily shellfish). Serve a quiche at any meal, and almost anyone will enjoy it!

Quiche was actually invented in Germany, in a medieval kingdom called Lothringen. This area later became the Lorraine region of France. “Quiche’ is from the German word ‘Küchen’, meaning cake.

In the past, the original ‘quiche Lorraine’ was an open pie with a filling made from eggs and cream with bacon. It was only later that cheese was added to quiche recipes. If you add onions, then you have a quiche Alsacienne. The bottom crust was originally made from bread dough, but now is made with shortening-type crusts or puff pastry crusts.
 
From, Edmond, a friend of mine in France:

Quote You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.

6 servings

Flaky Pastry
8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup finely chopped onion
4 eggs
2 cups whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

1. Heat oven to 425°F.

2. Make Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish.

3. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.

4. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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