A Quiche


Karla Loraine!


Historical Accounts of Quiche

President Woodrow Wilson supported this short lived RepublicCertainly one of my favorite foods, be it as a small snack or as the
 American tradition requires — a full meal packed with goodies —
 Quiche is wonderful! I make a mean crab quiche, too.

“Quiche Lorraine” and it’s many varieties has evolved from a German
, yes German, dish. The word morphed from “Kuchen” to “Kuche”
to “Kische” and finally to “Quiche” as it stands today. So, let’s pay 
 homage to the homeland of this great dish and the short lived Republic of Alsace-Lorraine.

Although there are still arguments as to the history of this delectable dish, I will
side with the French classic “Larousse Gastronomique” (1962 first English Version,
1939 first French Edition… I have both) that says this classic is of German origin.
 After all, who would know better?

Interestingly, the original dish referred to by Laroussee as the 'old recipe' resembled
more of a pizza with the flan mixture on top of a spread out bread dough. Thick cream
, salt and eggs were used but no mention of anything else.

Some things just improve with time....




Quiche Karla Loraine

Our standard pie Crust*

1 1/4 cups bread flour
1/2 tablespoon sugar
1/4 teaspoon Mace*
1/2 teaspoon salt
1/4 cup chilled and sliced butter
1/2 cup chilled and sliced Crisco Brand Shortening
3 tablespoons Ice water
2 tablespoon iced whiskey

*if you want a stronger flavor use another part of the same plant, Nutmeg

Making the Dough:
This is one of the great uses for a food processor.

A) Add your dry ingredients to the processor ( flour, mace, sugar and salt).
B) Cut in the shortening and butter using the pulse button on the food processor
until the mixture looks like coarse meal
C) slowly work in the liquids to form clumps
D) make a ball
E) flatten, wrap in plastic and refrigerate for at least an hour
F) soften dough before rolling


The Filling!

10 eggs
2 cups heavy cream
1 tsp salt

1 cup shredded Gruyere
1/2 Cup Romano
1/2 cup Mozzarella

1/2 white sweet onion, sautéed & drained
1 teaspoon pressed garlic

1/2 pound diced bacon cooked and drained





Pan frying the bacon... often times in a little butter!



Grating the Cheese


Ah, dill, the secret to my wife's heart!

Add this directly to the mixture of
 egg and cream


My Cutco knife makes short work
of this onion... but I only need 1/2 diced!

Grinding up the Chipotle!

Sautéing the onions and crushed garlic!

Our standard pie crust... but prebake
at 375 degrees for 15 minutes

This one's for Karen... "pouring' the
exquisite mixture over layers of bacon,
 garlic and onions... interlaced with
 layers of shredded cheese!
Into the oven at 375 degrees for
35-40 minutes until done...
the final pie!
Doesn't the top of our quiche look... perfect?

The key to a perfect top is after
the pie is 'done'... turn off the oven and
 allow both the oven and the pie to cool
before taking it out!

You can see the layers!
One bite is too much... a million is not enough!
Mom loved it... which makes it okay.

This ones for Karla.... and the late Uncle Leroy.