Quiche has a long history dating back to the late 1300′s and maybe earlier. Quiche, a French word actually is of German origin and called “Küeche“, in English, cake. In English cuisine, recipes for quiche appeared in an early cook book of the day written by the chefs of King Richard II called “The Forme of Cury”. These custard pastries were made with meat or fish in a custard and baked in a pastry. Today we add cheese and other vegetables like onion or spinach.
Whether in King Richard II’s time or today, all I know is that quiche makes a breakfast everyone in my family enjoys and I can make one on a Saturday morning in about an hour with things I already have in the pantry and ‘fridge. If there are eggs, cheese, meat, vegetables, flour, butter or shortening and spices this can happen. Today I used:
- 6 farm fresh eggs
- 4 oz. shredded cheddar cheese (about a cup)
- 1 cup milk
- 1/2 cup cream
- 1 cup broccoli chopped in very small pieces
- 1/2 cup cubed meat (I used ham)
- a few dashes each: salt, pepper, garlic powder, parsley flakes
- 1 pastry shell in a deep dish pie plate
First, preheat the oven to 375° and prepare a pie crust either store bought or using the method (this makes two shells) in the link in the last ingredient. In a large mixing bowl beat the eggs and combine all the other filling ingredients. Pour everything into the prepared pastry shell and carefully transfer to the oven’s top rack and bake for 50 or 60 minutes or until the eggs are set. It’s OK if it is a bit jiggly but no liquidity.