Several years ago, there was a book entitled, “Real men don’t eat quiche.â€
So being a real man, I didn’t eat it, though my wife Nancy loves quiche.
However, being an amateur chef, I had to try my hand at a Quiche Lorraine and my version turned out so well that Nancy thinks it might even be better than her recipe.
The word “quicheâ€, or so they believe, comes from the German word “kuchen†or cake. But it’s clearly a French concoction originating in the Lorraine region. Quiche Lorraine is a centuries-old dish consisting of a pastry crust filled with eggs, cream, vegetables and fish or meat. It can be served hot or cold and it’s delicious.
Here’s how I made mine.
Heat the oven to 425. Finely mince ¼ C Vidalia onion, and chop 6 slices of thick, fried bacon into small pieces. Put the bacon, onion and 1 C shredded Swiss cheese on the piecrust. I used a frozen crust, by the way, I think it holds liquid fillers better.
In a separate bowl, whisk together 4 eggs, 1 C cream 1 C milk, a little salt, sugar, and cayenne pepper. Pour the mixture into the crust until full and put it in a 425 oven for 10 minutes, then turn the heat down to 300 and cook an additional 20 minutes. It’s done when it turns golden brown, and a butter knife comes out clean when inserted within 2 inches of the edge.
Real men will especially enjoy this Quiche Lorraine.
(Real Men’s) Quiche Lorraine
1 Piecrust (frozen works well)
6 slices thick bacon
1 C shredded Swiss
¼ C minced onion
1 C whipping cream
1 C milk
½ t salt
¼ t sugar
¼ cayenne (to taste)