18 Aug Food by Letter – Q is for Quiche
When life breaks your eggs…make quiche! Although quiche is considered a classic dish of French cuisine, the dish 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.
Quiche became popular in England after the Second World War, and in the U.S. during the 1950s. Because of its primarily vegetarian ingredients, it was considered an ‘unmanly’ dish…hence the popularized quote at the time “real men don’t eat quiche.” Today, men and women alike can enjoy the amazing (and tasty) varieties of quiche found around the world, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham, or even shellfish.
The largest quiche was created in Paris, November 22, 1997, by Chef Alain Marcotullio. He used 125 quarts of milk, 1,928 eggs, 156 pounds of bacon, 134 pounds of butter, and more than 140 pounds of flour! While we love to make quiche, we aren’t suggesting anything quite that large! Try out this irresistible Cheese and Chile quiche recipe from Epicurious and make any morning meal feel fancier.
- pastry dough
- 1 large garlic clove
- 3/4 teaspoon salt
- 1 lb poblano chiles (about 4 large), roasted and peeled
- 6 large eggs
- 1 cup whole milk
- 1/2 cup Mexican crema or heavy cream
- 2 tbsp white onion, finely grated (using small teardrop holes of a box grater)
- 1/2 tsp black pepper
- 1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Note: this recipe also calls for a 9-inch (2-inch deep) round fluted tart pan with removable bottom as well as pie weights or raw rice
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into the tart pan, without stretching, letting excess dough hang over the edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
- Mince garlic and mash to a paste with salt using the side of a large knife.
- Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.