Quiche Lorraine

Flaky butter crust

6oz cooked bacon

2 eggs

2 egg yolks

1 ¼ c. half and half

¼ tsp. salt

¼ tsp. black pepper

Pinch of nutmeg

1 c. grated Swiss cheese

Quiche Lorraine is one of the easiest pastries to make in culinary school. It is a family favorite and can be found at every holiday gathering. With a flaky crust, and a creamy egg base, you can’t go wrong with a simple quiche.

 I hate to just say quiche because I believe the history of where food originates is crucial. Most individuals just say quiche. Lorraine Franconian was the master mind who perfected this pastry. We inherited our cooking techniques from the French. This is partly due to Julia Child, who translated French cook books into English before bringing them to America. Searing, boiling, sautéing, blanching, and braising are a few of the many techniques passed to us from French cuisine. Quiche on the other hand is a mystery. This pastry has been in American history as early as the 14^th century. 

Does this mean that Quiche was thought up by many people? Even without knowing for sure, Quiche has been a huge part of my history. On holidays it is likely to see my mom and me in the kitchen making a quiche, while the others are asleep. We always eat this breakfast food with Hollandaise (lemon butter sauce) and a light salad.

After adopting into the traditions of my step dads family, confrontation between his cousins arise. They too love quiche, but often ask me, “Why make the quiche? Just buy a frozen one and pop it in the oven!” Buying a precooked egg base pastry in the freezer section of a grocery store……GROSS! My next video will show how easy and fun making a quiche can be. For me, cooking time is fun time!