May 25, 2012
In case you missed it, it was National Quiche Lorraine Day May 20.
I missed it too, that's why I'm paying homage today.
(Real men are not afraid to admit their mistakes.)
In the region of Lorraine, in France, every family knows how to make quiche Lorraine.
They have for years.
Quiche actually originated in Germany, ("quiche" comes from the German "kuchen," meaning cake) in the medieval kingdom of Lotheringen under German rule — which became Lorraine.
No, it wouldn’t have worked.
Let's get one thing straight.
Strictly speaking, quiche Lorraine does not contain cheese.
Julia Child, ever the stickler, told Americans in one of her iconic shows, “The classic quiche Lorraine contains heavy cream, eggs, and bacon. No cheese.”
Her friendly rival, James Beard was a little more flexible on ingredients, but wanted credit:
"I am convinced that I am the one who introduced quiche to America."
Quiche isn't quite as easy as pie and the Oxford English Dictionary notes the word "pie" was well known and popular by 1362.
The difference is that in a quiche Lorraine, the top layer is left off and the aforementioned ingredients are added.
A good quiche should have a smooth, creamy custard in a tender pastry crust, which should be rich, but not overwhelmingly so, and moist.
But not too moist.
If you want to sneak a little Gruyere in, I won’t tell. Just call it a quiche Gruyere, in case you have any food snobs in your midst.
Bruce Feirstein's famous 80s best seller, “Real men don't eat Quiche,” was, of course, mistaken.
Real men will eat quiche, as long as it has bacon in it.