Don’t like Quiche: Hear Me Out
Quiche Lorraine got a bad rap in the 80s, all started by the tongue-in-cheek book Real Men Don’t Eat Quiche, denouncing the brunch-fare as unsuitable for the alpha male. Truth be told, any man threatened by a bacon-and-egg pie has some deeper issues to explore. I’m not completely innocent of falling victim to the notion of gender-specific foods. On a visit to France, I warmed up to the famed sandwich Croque Madame over the less redolent Croque Monsieur, and why wouldn’t I since it came with an egg on top. I always wondered if the wait staff chortled behind kitchen doors at my expense. “Croque Madame for girly man on table 19, s’il vous plaît.” To this day, I’m not really sure if it’s cool for a Frenchman (or any man) to order a Croque Madame in la République. (Feel free to fill me in, if you know of such cultural norms.)
Breakfast Bias Be Gone!
And anyone who poo-poos Quiche Lorraine has likely never indulged in the encrusted custardy slab. Let’s face it, with ingredients like cream, bacon, cheese, and eggs, each slice is a veritable hearty American breakfast disguised as a genteel French pastry. So toss any disapproving preconceptions down the garbage disposal, and get ready to make Quiche Lorraine.
RECIPE: Quiche Lorraine
- Pastry for 9-10″ pie or tart shell
- 6 slices of bacon – chopped into 1/2″ bits
- 1 large onion – minced into small bits
- 2 Cups Cream – half and half works fine, too
- 5 large eggs – large, beaten
- 1 Cup grated Swiss cheese
- 1/4 Cup grated Parmesan cheese (or pecorino, or romano)
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- Preheat oven to 450° F
- Roll out dough to 1/8″ and fit in 9-10″ pie plate or fluted 10″ tart pan.
- Refrigerate while assembling the filling.
- Sauté onions and bacon until browned and caramelized, respectively.
- Drain fat.
- In a bowl, thoroughly mix all remaining ingredients with bacon and onions
- Remove chilled dough and pour custard mixture in leaving 1/4″ from top of rim.
- Place on middle rack of 450° F oven
- Bake for 20 minutes
- Reduce heat to 350° F
- Bake for additional 15-30 minutes, depending upon pan size, and until an inserted knife about 3 inches from the edge comes out clean.
- The middle may still
gigglea little, (make that jiggle) but that’s okay as the quiche will continue to cook while cooling.
- Refrigerate any leftovers.
- Add flavor-rich ingredients you like. Sometimes I plop in chopped artichoke hearts or diced ham or red peppers or spinach.
- And if you don’t have interest or time in making dough, use a ready-made shell or simply add the filling to ramekins or over-safe mugs and bake — breakfast in a cup!
- My mom freezes them in muffin tins, then bakes or reheats later as individual servings.
- UPDATE: My mom prefers to make a frittata in a pie plate, bake it up, slice individual servings, freeze, place in a freezer bag to retrieve and microwave when an easy meal is needed.
- UPDATE: Here’s the pie dough recipe I use (make two pie shells) from King Arthur Baking – Classic Double Crust
Happy Baking my friends, may the quiche be with you!