Friday, November 11, 2011
Most of us think of quiche as French - but it’s origin is actually German. It began with a bottom crust of bread dough, but then evolved into pastry. It became popular in England in WWII, probably because meat was scarce. This basic “beginner’s” quiche is a good place to start experimenting to come up with a unique version all your own.
Quiche hasn’t been taken seriously as great comfort food until recently. It seems that most of us dismiss the possibility of serving quiche for a meal because of the dreaded pie crust/pastry. I’ve gotten past that with “crustless” quiches - and, even though it’s always better WITH a crust - it’s still a great spur-of-the-moment meal.
Quiche is usually made with a combination of eggs, liquid, and cheese. This forms a filling that gives some kind of structure so the pie will hold together when sliced. The formula that usually does the trick is about a cup of some kind of dairy product (milk or cream - or a combination) with 3-4 eggs. As the eggs cook, they set - forming the custardy filling you expect in a quiche.
Another advantage of serving quiche is that it’s simple to hide odds & ends (ummm - “leftovers”?) into it without being too obvious. Baked in a new dish, I’ve rarely had objections from my family.
Quiche is always a good idea. But it’s even better served with warm bread of some kind (cornbread, breadsticks, rolls, etc), a fresh green or fruit salad, and (for those “real men don’t eat quiche” guys) even a side of soup.
This recipe is the one I begin with - and it turns out different every time.
For this easy-to-adapt beginner's recipe, go to: