Real Men Do Eat Quiche, Lorraine!
The Message (MSG)
24-28 “‘For here’s what I’m going to do: I’m going to take you out of these countries, gather you from all over, and bring you back to your own land. I’ll pour pure water over you and scrub you clean. I’ll give you a new heart, put a new spirit in you. I’ll remove the stone heart from your body and replace it with a heart that’s God-willed, not self-willed. I’ll put my Spirit in you and make it possible for you to do what I tell you and live by my commands. You’ll once again live in the land I gave your ancestors. You’ll be my people! I’ll be your God!
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Quiche is the quintessential main dish for breakfast, lunch or dinner! Together with a cinnamon roll and some fruit = breakfast. Add a nice tossed salad = lunch. Combine with perfectly steamed veggies and fresh bread = dinner! See what I mean? This Quiche Lorraine started out as the main feature of Sunday Brunch. The leftovers served up a deliciously quick and easy dinner. Don’t let making a pie crust keep you from this wonderfully versatile dish. If pie crusts aren’t your thing, Pillsbury has just the one for you! Happy Eating!
- 1 cup Gold Medal® all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup shredded Swiss cheese (4 oz)
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups whipping cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
If you don’t use a Pillsbury Pie Crust, then here is the next best! 🙂
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Pre-Heat oven to 425°F. Lightly spray pie plate with cooking oil. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly
against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate.
Fold and roll pastry under, even with plate; flute as desired.
Sprinkle bacon, cheese and onion in pie crust.
In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 15 minutes in the preheated oven. Reduce heat to 350 degrees F and bake an additional 30 to 40 minutes, or until a knife inserted 1 inch from edge comes out clean.
Allow quiche to sit 10 minutes before cutting into wedges.
Quiche (English pronunciation: /ˈkiːʃ/; keesh) is a savory, open-faced pie of vegetables, cheese, or meat in custard, baked in a pastry crust.
The word quiche derives from the German word Kuchen, meaning cake. The Lorraine Franconian dialect of the German language is historically spoken in the northern third of the region, where German Kuchen, “cake”, was first altered to “küche”. Typical Alemannic changes unrounded the ü (/y/) and shifted the fricative “ch” (/ç/) to “sh” ([ʃ]), resulting in “kische”, which in standard French orthography became spelled “quiche.”
Today quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the fourteenth century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in The Forme of Cury and Harleian MSS 279 and 4016.
Quiche lorraine was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche Lorraine. The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The ‘quiche alsacienne’ is similar to the ‘quiche Lorraine’, though onions are added to the recipe. The bottom crust was originally made from bread dough, but that has since evolved into a short-crust or puff pastry crust that is often baked using a springform pan. In the north of England, a quiche lorraine is more commonly referred to as a Bacon & egg pie and is often decorated with a chequered lattice of pastry on the top.
Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack. To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin of quiche Lorraine is rural and the original quiche Lorraine had a rustic style: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of quiche Lorraine served in France does not include cheese: although Americans may wish to add this, either Emmental or Gruyère. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.