A number of years ago, there was a saying or an ad someplace that said, “Real men don’t eat quiche.”
Being a real man, I didn’t eat it, though my wife Nancy loved it.
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 “quiche”, 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.
Even real men will enjoy it.
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)