For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

They say that "real men do not eat quiche" and it is true you do not find it being served at strip clubs or Super Bowl parties. The best guess as to why quiche seems unmanly may have to do with the fact that so many quiches are vegetarian but now you can find them filled with any set of ingredients so the stigma has started to fade. That is good news for the quiche. It has been made in one form or another for a thousand years.

The history of this dish is more than a little confusing. Is it French (as most think) or is it German? The real answer is both. They started making quiche in Lothringen around 900-1100 A.D. and called it kuchen, German for cake. It was German at the time but the area went back and forth between Germany and France for the next thousand years. History buffs of the First World War will know that area as Alsace-Lorraine, were some of the heaviest fighting was. It is now the Provence of Lorraine (the capitol is Nancy) and the name is now given to quiche in its truest form, eggs, cream, and German smoked bacon. Gruyere was added later.

After the second World War it became popular England and finally hopped the pond in the late 1960's as Americans started to experiment with old world cuisines. American taste and short cuts have altered quiche over the years but there are lots of options you can choose to make it your own. Here is an example.

Quiche Florentine

1 Sheet of puff pastry dough
1 bag of baby spinach, washed, dried, and chopped
1 cup of Swiss cheese (or gruyere)
4 slices of cooked bacon, grease reserved
1/4 cup of minced onion
1.5 cups of half and half
3 eggs, room temperature
Salt and pepper to taste

Line pie dish with dough, trim to fit. Beat eggs. Bush top edge with egg, fold in half and half. In the bacon skillet, clarify onion then add spinach, adding grease as need. Work fast, the spinach just needs to wilt. Line crust with 1/2 the cheese, then spinach an onion, then crumpled or chopped bacon, then egg mixture, then top with remaining cheese. Bake at 350 till set, about an hour. Let rest for at least 10 minutes till slicing.

Bacon and ham are both common in quiche. You just heard about the bacon and its part in the history of quiche, but ham is common also. When made using ham, it is often paired with broccoli and/or mushrooms. Chicken is even used in some quiche but beef is almost unheard of.

Behind pork, seafood is the most common. It is almost always shellfish or mock crab. With seafood quiche, cream cheese is often used like below.

Seafood Quiche

1- 8" unbaked pie shell
1/2 cup chopped onion and celery (total)
4 ounces cream cheese
1/4 lb. Grated Swiss cheese
1/2 lb. Shrimp, shelled and deveined
2 Tbs. melted butter
3 large eggs
1/2 cup half and half

In butter, sauté onion/celery mix and shrimp. In a separate bowl, whisk eggs and half and half. In the bottom of the pie shell, place slices of cream cheese. Top with shrimp mix. Add Swiss cheese then top with egg mix. Bake at 375 till firmly set, about 45 minutes

Thaddeus McCleskey is a writter with the North Georgia Creative Concepts. Learn more at http://ngacreativeconcepts.wordpress.com/

Article Source: EzineArticles.com

Web recipes-on-the-net.com

Baked Chicken Recipes - Would You Like My Amazing Chicken Pie Recipe? by Lynne Klosterman
Beef Pot Pie Recipe - Homemade Beef Pot Pie by Brandy Summers
Beefy Mushroom Pot Pie by Cristie Will
Broccoli and Sausage Pie Recipe with a Whole Wheat Pie Crust Recipe by Peggy Bloodworth
Cauliflower Pie With Mushroom Sauce by Michael Russell
Cheesy Fresh Tomato and Spinach Pie With Bacon by Leah Quinn
Chicken Quiche Lorraine With Broccoli Salad by Michael Russell
Chicken Pot Pie Recipe- Easy Chicken Pot Pie Recipe by Brandy Summers
Corn Pie With Tomato Salsa and It's Diabetic Friendly by Linda Carol Wilson
Cottage Pie Recipe - English Cottage Pie by Brandy Summers
Crustless Crab Quiche by William Mccabe
Crustless Crab Quiche with Red Pepper and Scallions by Harriet Hodgson
Crustless Quiche Recipes - Crustless Spinach Quiche by Brandy Summers
Deep Dish Chicken Pot Pie Recipe by Janie Hotchkiss
Easy Chicken Recipe - Chicken Pies With Rice Crusts (And it is Diabetic Friendly!) by Linda Carol Wilson
How to Make a Crustless Broccoli Mushroom Quiche (Diabetic Friendly, Too) by Linda Carol Wilson
Make This Cheesy Italian Pie For a Quick and Easy Dinner Entree by Linda Carol Wilson
Manly Quiche, a Brief History by Thaddeus McCleskey
Meat Pie Recipe - Easy Turkey Pot Pie Recipe by Brandy Summers
Mega Meat Pie by Peter Alfieri
Oh My, Chicken Pie - What is it and How Do I Make it? by Eric Stifel
Palatable Two Cheese Baby Portobello Quiche by Peter Alfieri
Pork And Veal Pie by Terry Morgan
Quick and Easy Deep Dish Turkey Pot Pie Recipe by Linda Carol Wilson
Recipe For Making the Best Shepherds Pie by Ralph Serpe
Recipe For Pigeon Pie - Grandad's Pigeon Pie by Fred Watson
Shepherds Pie Recipe - Ground Beef Shepherds Pie Recipe by Brandy Summers
Spaghetti Pie Recipe - Best Spaghetti Pie by Brandy Summers
Spicy Spaghetti Pie by Cristie Will
Spinach Pie Recipe - Light Spinach Pie by Brandy Summers
Try Spinach Cheese Pie for a Simple Sunday Supper by Suzanne Lieurance
Vegetarian Spinach Quiche Recipe with Bean and Corn Salad by Angela Drummond
Veggie Shepherd's Pie by Cristie Will
Whole Grain Baked Spaghetti by Carrie Lauth

< Back to Savory Pie Recipes