Recipe for Quiche

March 31, 2017

The main dish for our brunch with girlfriends was Quiche.

Lots of you asked about this, so we decided to share with you some basics about quiche, ingredients that you need and detailed directions for preparation.

QUICHE ORIGINS

Quiche has become a traditional dish of French cuisine, however, quiche comes from Germany, within the medieval kingdom of Lothringen, under German rule, and that the French later renamed Lorraine. The term ‘quiche’ comes from the German ‘Kuchen’, meaning cake.

The initial ‘quiche Lorraine’ was an open pie with a filling composed of the egg and cream custard with smoked bacon. It had been only later that cheese was put into the quiche Lorraine.  Add onions and you've got quiche Alsacienne.  The bottom crust was initially made from dough, however, that has very long since become a brief-crust or puff pastry crust.

Quiche grew to become famous in England sometime after World War II, as well as in the U.S. throughout the 1950's.  Today there's a many types of quiche, from the original quiche Lorraine to ones with broccoli, mushrooms, ham,  sea food (mainly shellfish), etc. Quiche could be served, being an entrée, for lunch, breakfast, an evening snack or as we serve it for a brunch.

INGREDIENTS

1.    One 9-inch refrigerated piecrust
2.    Two tablespoons olive oil
3.    Two medium onions, chopped
4.    Salt and black pepper
5.    One cup fresh flat-leaf parsley, chopped
6.    Four large eggs
7.    ¾ cup half-and-half
8.    1/8 teaspoon ground nutmeg
9.    Eight ounces Gruyere, grated
10.    Four cups mixed greens

DIRECTIONS

1. Heat oven to 375° F. Fits the crust in a 9-inch cake plate. Put on a baking sheet.

2. Heat one tablespoon of the oil in the large skillet over medium-low heat. Add the onions and ½ teaspoon each of pepper and salt making formulations, stirring from time to time, until soft, five to seven minutes. Stir in the parsley.

3. Within the large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture along with the Gruyère.

4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes clean, 35 to 40 minutes. Let sit for 5-10 mins. Drizzle the vegetables while using the remaining tablespoon of oil and sprinkle with ¼ teaspoon each pepper and salt. Serve with the quiche.

BON APPETIT

Enjoy your meal or Guten Appettit since Quiche originated from Germany. Write us your comments below, we would like to hear your version of this classic.

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