A Quiche
 

for

Karla Loraine!

Historical Accounts of Quiche

Certainly 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

Cheeses:
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

Garnish:

avocado
salsa
mushrooms
pineapple
olives

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
 

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!