Quiche Lorraine

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany in the medieval kingdom of Lothringen (then under German rule), and which the French later occupied and renamed Lorraine. The word 'quiche' is from the German 'Kuchen', meaning cake.

The original 'quiche Lorraine' was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. 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.

Brian and I like to add the mushrooms and Swiss cheese, as in the recipe below, which we believe greatly enhances the flavor. We also like to add blanched spinach along with the other filling ingredients or in place of the mushrooms, making this a one-dish meal. Asparagus would also be a good addition, or steam asparagus and serve it on the side. Other sides that would work include: green salad with a vinaigrette dressing, sliced tomatoes, or cut up fruit if making for brunch. For a heartier side, serve with pan fried potatoes.

Make the pie crust dough and refrigerate for 30 minutes. Roll the dough out and fit into a pie plate. Prick the pie crust on the bottom and along the sides and bake in a 400 degree oven for 5 - 8 minutes until the crust just sets. You don't want to brown it but just have the crust set so that the egg mixture doesn't seep in later and make it soggy.

Filling: Grate your cheese. Fry the bacon until about half done. It should be just beginning to brown. Add the mushrooms and onions and continue to cook until the bacon is fairly crisp and the mushrooms and onions are cooked through.

While the bacon, onion, and mushroom mixture is cooking, beat the eggs well in a mixing bowl with a whisk. Add the half and half, nutmeg, sugar, salt, cayenne, and black pepper and continue to whisk until all is well incorporated.

Brush some bacon grease (from the bacon you fried) over the bottom and sides of the pie crust. Spread the bacon mixture (with the onions and mushrooms) over the bottom of the crust to cover and sprinkle on the grated cheese. Pour the egg mixture on top.

Place the oven rack near the bottom of the oven. Bake in a 425 degree oven for 10 minutes; then turn the oven down to 325 deegrees and cook until the custard has set. A knife inserted into the center will come out clean. This should take about 30 - 35 minutes longer.