Thursday, April 1, 2010

"My breakfast quiche" - Quiche Lorraine



I got up very early today to bake a quiche. In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat, vegetables, or cheesepie, but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche is predominantly a breakfast dish, however it is acceptable to eat it for lunch or dinner.


Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. The Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Alemannic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled "quiche."


The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon or lardons. It was only later that cheese was added to the quiche Lorraine. The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The 'quiche alsacienne' is similar to the 'quiche Lorraine', though onions are added to the recipe. The bottom crust was originally made from bread dough, but that has since evolved into a short-crust or puff pastry crust that is often baked using a Springform pan.


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

To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin of Quiche Lorraine is rural and the original Quiche Lorraine had a rustic flair: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of Quiche Lorraine served in France does include cheese either Emmental or Gruyère. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.

5 comments:

  1. Hi, doc. I found your food blog finally. Didn't know that you like to eat around. Guess who I am.
    Tips: I drive the same model of car as you.

    ReplyDelete
  2. mingna: u r a doc? wow...
    coming back to the topic, u baked this quiche? geng!

    ReplyDelete
  3. Anonymous:

    Are you Malini?

    Claire:

    Yes... It involves only a few simple steps... not really geng...

    ReplyDelete
  4. wow very geng already ... i can only bake like basic ones ...

    ReplyDelete

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