Real Men and Quiche Lorraine

Never ate a quiche I didn't like.

Ate my first bite in a local restaurant about a half century ago.

Been eating 'em since in places near and far.

QUICHE......gooooooood.

If real men don't eat quiche, what food fairy would raid the 'fridge at night and steal the slice of leftover quiche that I had earmarked for my breakfast?

I have not had quiche in forever...................cheese in quiche rules! Really, I have nothing, tons of nothing...................wonderful day all.............................

So there I was having brunch with my son and his lady who asked if we'd like quiche for dinner tonight. Spooky!

I haven't seen quiche on a breakfast menu in a long time.  I don't know about real men.  I am a man and I am real and I eat quiche.  The phrase "real men" sound like someone not quite glued together well, or as we used to say in the satellite business, a few windings short of a full motor.  I think real men are adventurous and imaginative.  Bring on the poached duck eggs!

Like Lasagna, quiche is in the family of wonderful dishes that gets better when reheated on Day 2. Like hunks of crab in mine served with a bowl of melon and a Mimosa. Ms Typical is sad as another one of her 3rd grade classes marches off to the future and it made me think of summers past and present as the son of a barber who inherited a love for bacon presented as a BLT: 1962-Flattop-1972-on way to pony tail-1982-gelled biz man -1992-wind blown sun kissed daze-2002-salt & pepper-2012-silver lox-2024?-wanna be lookin like Hemingway, Mark Twain and Andy Jackson.

Quiche, strata, frittata, all are connected to the letter B as in the breakfast part of B&B or brunch.
Not only is it impossible at a B&B to get eggs to order, they area unable to produce an order of toast and bacon is out of the question.
The acceptance of make-ahead items is an act concession on the part of a guest toward his host or, more likely, hostess.
They can be very nice but are unlikely ever to shake the throne of two over-easy, bacon, wheat toast, juice and coffee… or even the Billy Bob Thornton cholesterol-killing bowl of oatmeal with bananas and blueberries.
Which reminds me of the recent news flash that Little Rascal, Buckwheat, has converted to Islam and is now known as… wait for it… Kareem of Wheat.

Wouldn't it be elementary for a B&B to simply put a toaster on the buffet? As a toast-hating chef (screw it up & your customer hates the whole meal and yet it is so distracting from perfecting your eggs)my dream of a breakfast place would have a toaster on each table.

Kareem of Wheat! great to start the day with a laugh.

Kareem of Wheat!!!  What a great breakfast'yoke' Stoney!!  Ideal breakfasts for me are the quiches, stratas, etc., but I don't make them unless for company.  I'm with Deb--the toast can detract from the whole meal.   It's hard to get toast really crispy, which is what my taste prefers...I want it crisp and butter melting.  Not soggy and limp.   In S. Dak. we stayed at a lodge that had the best breakfasts....including good toast!  fresh fruit, homemade baked goods, and of course, all presented attractively.

Each night I pray

http://www.youtube.com/watch?v=v1K5hwkQqMI

that no one will steal my quiche away.

ChefDeb, Just hypothetically, if you were…let’s say a great
chef…hypothetically, how would you prepare the perfect scrambled egg?   I only ask because (1) in the realm of great
chefdom, you certainly qualify and (2) you did introduce the concept of perfected
eggs.

Due to my husband's job, I've traveled to Strasbourg France many times. The Alsace Lorraine is a great place to visit--not too many American's have discovered it. In the city center of Strasbourg is the Strasbourg Cathedral which contains an astronomical clock not to be missed. It does its  magic every day at noon; it costs a Euro to go in to see it and is well worth it.  After the show, stroll around the square with all the tourist shops selling everything to do with storks, then go to to La Maison Kammerzell restaurant right on the square looking at the cathedral.  They have tables outside, perfect for lunch and people watching.  Order the onion tart (quiche lorraine) and a glass of riesling or gewurztraminer.  Absolute heaven.  Lucky me, I'll be back there this October. And I will do exactly what I describe above.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

Hazel~ Anyone who would steal/expropriate/abscond with/filch and eat the slice of quiche  you had hidden away for breakfast has to have a callous disregard for humanity....and that's my ruling!

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

My husband and I have been vegetarians for 31 years.  I can put together a quiche as quick as just about anything else for dinner.  The difference with quiche is the long oven time and then the wait of at least ten minutes before cutting.  My husband is still a real man after not having had any meat of any kind for 31 years.  We don't even buy any of the rediculous meat substitutes available now.  We both grew up in meat and potato families, and I have to ask....  What is the deal with bacon these days?   To Lynn830, yea duck eggs.

PAOLOS I cannot resist your inquiry in spite of the fact I am still gathering my very opinionated thoughts on today's topic. The perfect Scrambled Egg would be soft but not runny, with no brown on it whatsoever. The eggs must be beaten to an inch of their lives in order to fully blend the whites with the yolks and should almost have a slight foam. Contrary to opinion NOTHING no milk no cream should be added to the egg mix. (I believe extending scrambled eggs for families etc is a whole other topic).

While you are beating the eggs, let a coated skillet heat on the stove. Throw a galunk of butter (only butter==not the m word) in the pan and remove it so it can melt with browning. Place the pan back on the burner and pour in the egg mix and immeiately start scrambling with a rubber scraper (metal spatula if using cast iron). If it is proceeding too quickly simply take it off the burner to finish. Voila! I have had customers come to my restaurant just for scrambled eggs. I have been begged for my secret. NO SECRET!! big sigh...however we are all breakfast slaves to our habits...what we grew up on, what we're used to,
the perpetual "I Have to have cheese in my eggs" so for those of you who are turning up your noses at my method---may I suggest you risk the $.20 for the eggs and try it? If you don't like it, give it to the dog.

You've not heard the last of me today!!

Chef Deb--that's basicly how I make my scrambled eggs too. However, I'm glad to get your more specific instructions. I always wondered how much I should beat and mix the eggs.  And I have added water to that mixture.  I'll follow your lead.  I like the result--a soft, creamy but not runny egg. Thank you. 

oh jeez -- correction= so the butter can melt WITHOUT browning

Welcome LOVEBIRDMOM--consider yourself initiated as you have "berted" your post...as we all have.

CD ~ I knew what you meant.  I like to throw in a dollop of sherry before I scramble them.  Sometimes, I even toss a little into the eggs. 

My scrambleds are light and fluffy and still moist--just as described above.  Long and slow on the heat does it for me..........Stayed with a cousin once who fixed scrambled eggs for breakfast--after announcing that she didn't like eggs unless hardboiled---well, friends, she might as well have served hard-boiled 'cuz they couldn't have been any drier than what she produced.  And of course, she was proud of the fact that these "scrambled eggs" were so quick to fix!  (So quick to ruin, in my humble opinion.)   Meanwhile, I've been trying to perfect an omelette lately.

I'm in the moist scrambled eggs camp.  I also love a runny egg yolk, I put sunny side up or poached eggs on most of the sandwiches I make for myself and believe that egg yolk is the most underappreciated condiment out there.  I hated eggs for a long time but have grown to love them again...they are cheap, they are good for you, and they fill you up.  They are on my simple pleasures list along with rice and beans, homemade bread, and fresh peas in the shell straight out of the garden.

Speaking of eggs, has anyone heard of or tried egg whites on a burn? The procedure, as explained to me, is to run or spray cool water on the burn, then fluff up some egg white and smooth it on the burned area.  It is said to help with the pain and the healing.  I've tried it successfully on a scalding water burn, but not on a flame or sunburn.  Anyone?

lovebirdmom~ Well Berted! Welcome.
paolos- egg white works fine on a burn, but if it's big, like scalding s large area of skin, cold shower and cover the burn with clingfilm.
Lynn~ The ducks round here have gone laying crazy. Duck eggs are cheaper than chicken eggs and they make the most delicious scrambled egg. Especially if you have a few slivers of smoked salmon tucked away in the freezer.
 

Something as sumptuously delicious as a Quiche (Lorraine or otherwise) should not be considered breakfast food. True, as with pizza, the few slices can be used that way, but Quiche should be served with a wonderful salad to complement the richness of the crust and velvety custard filling. In these parts, Alsace be damned, a quiche without cheese is like a kiss without a squeeze or apple pie without the cheese.

Homemade pastry dough is always wonderful, but fillo dough, puff pastry, ready made pie sheets all at the supermarket make it an easy and incredibly satisfying homemade meal. Bacon, ham, sausage, any veg, smoked salmon & cream cheese,the list never ends. Perfect for leftovers as what ever goes in your quiche must already be cooked.

The Quiche that has been most popular for me over the years is Tomato Bacon & Cheddar. I always use Gruyere but an addition of another cheese--divine. In fact, 3 cheese & tomato quiche is a good one.

You didn't ask, but here's my never fail recipe: 3 whole eggs, 2 egg yolks, 2 cups of cream (or half and half or even milk or combo thereof), 2 Tblspn of flour, 1 teaspoon of salt (essential) and pepper to your taste. Beat very well. Put your fillings in the unbaked pie shell, pour the batter in and bake on a cookie sheet (line it with foil--its nasty cleaning quiche batter off a sheet)in a 350 oven for about 45 minutes. Can take longer. You will know that it is done when the pie has domed perfectly. It will sink upon sitting.

Happy Memorial Day Weekend to all and to those of you who have served our country many thanks.

can't get it right today---"the few LEFTOVER slices..."

also, remember to cut the pieces in your filling small enough so the pie will slice neatly.

CD--thanks for the recipe. I haven't made a quiche in years. I may have to do it this weekend.  I'm having my cousin over on Sunday--this will make a prefect lunch!

I think I'll fill it with onion, bacon Gruyere and cheddar.  I'm getting excited just thinking about it!

I prefer to do the Lorraine filling in a bed of mashed potato... with cheese... as a weekend breakfast meal. Sheepherd's Pie Lorraine? Maybe I've just traveled too much. The kids like it though.

Thanks, Haze and ChefDeb.

Now my final question of the day: DOES CHEF IVAN HAVE A
RECIPE FOR QUICHE?

IF NOT, then maybe a Friday blessing?

Y'all have a restful weekend and holiday.  I'm done
in.

PAOLOS:
 
I'll send you an Old Family Recipe for a dish we have been making secretly in the South for over a century, call'd, " KEE  CHEE  For Men " ... taught to me by the Grandmother of the Creole Woman who raised me ... It looks and tastes suspiciously like that Frog Dish mentioned above, but is  delightfully hearty and pairs well with either Mimosa or an Eight year old Pommery (a Good Everyday Champagne ...)  Goes equally well with Andouille or Kielbasa, and accepts and reflects Sofrito quite well also .......

Of Course I am running Late ... wouldn't know how to act if I didn't have forty-three things left to do before shutting down .......
 
One of them is, To Wish Each and Every Person in This Village, Newbies Too, a Happy and Blessed Weekend, Fill'd With Every Thing That Brings Joy to Your Soul ....... While We Enjoy the Long Weekend With Good Food, Good Wine, Good Friends and Beloved Families ... Let Us Remember Gratefully, All of Those Who Have Served and Died To Make Men Free ... My Deepest Respects to All of You Who Have Served/Are Serving, Boys and Girls Alike, and My Gratitude For Continuing the Proud Traditions of Our United States Military ... May Our Military Survive and Prosper Long After the Demolition of the Curses We Have Been Under .......
 
To the TRIBE:   GOOD  SABBATH !!!       SAMEACH SHAVUOT !!!
 
May Our Rest Be Pleasing Unto Him Who Has Brought Us to This Place .......
 
A Sabbath within a Sabbath,  the Feast of Shavuot, known by some as, Pentecost ... A Feast Whereupon We Celebrate the Day that Moshe'  Received The Ten Divine Utterances From Ha'Shem ... A Feast Whereupon The Holy Spirit Descended Upon Eleven Jews On a Beach ... Let Us Remember and Celebrate as We Will, Knowing that The One is Responsible For It All .......
 
Blessings Upon You All ...
 
 
IVAN
 
 
 

I'm heading to the Old Ephraim Mountain Man Rendezvous tonight after work for opening campfire ceremony.  Doubt there will be quiche even though quite a few of the mountain men brought french influence.  I shall be wearing my J Peterman shirt with a homemade prairie skirt and my capote.  Night all, hope you have a good, long, and above all safe weekend, see you here on Tuesday.

Those early years come to mind in that Birmingham townhouse and the details are vivid. She made me quiche and those little cinnamon rolls and sometimes I would sit there in that wrinkled pink Polo button down, the threadbare chinos and the huaraches...and my version of Miami Vice stubble (it was the 80's) and tell her about my dreams. I remember looking into her eyes and realizing if no one else ever believed in me the fact that she did was quite enough. A man is strongest when he really dreams unabashedly no matter what he's wearing or eating or if he's straight or gay. And then you go out into the world where the rubber meets the road and prove it for inevitably a man's a man who looks a man right between the eyes. Sometimes that's your own reflection in the window as you indulge in Quiche Lorraine.

Whew! I am worn out trying to keep up with the youngsters. Apart from anything else, I am tripoding around with a walking stick because my back hurts and makes me feel wobbly all over. It's been the hottest day of the year here so the quiche idea was outvoted for barbeque this evening. Can't wait to get under my duvet, where I shall sleep all the better for Ivan's Friday nite blessing on the village. Nos Da, dear people. x

ChefDeb ~
I know what you mean having been a slave to the toaster when we have had a lot of company but I was able, on that scale, to do it.
I scramble an egg every morning for the Beauty and she has it on a perfect piece of wheat toast.
I don't care for them myself apart from a nice memory of the hotel kitchen staff where our dad worked when I was little serving me scrambled eggs with chopped green olives, ham and separately fried onion. Yummo!

You can't make this stuff up: Tide Pods, little detergent packs that came in a zip-loc, have been mistaken by hundreds of children for candy with bad results.
The solution? Pack them in a candy cannister.
See for yourself…

http://www.nydailynews.com/life-style/health/kids-sickened-eating-tide-pods-single-use-clothing-detergent-mistaken-candy-small-children-article-1.1083971

Jalopkin ~
Bless your old self.

Good Sabbath, Ivan.
 
ChefDeb, whether I make my own crust or use "store bought" I always pierce it  bottom and sides and bake it 15 minutes at 325.  Never have to worry about a soggy crust that way.    Like you I find it's a great way to use up leftovers.  Thanks for your recipe.

I think a Real Man is the one who tried quiche despite the book and hype in the '80's and found it "okay" - and who's spent the last years coming up with his own variations on the theme - and these days he serves them to his wife and grandkids who all agree his recipes are far better than "okay" - and they eat what he cooks with enthusiasm......I remember that book and all the fuss that went with it.  It was funny to a point, but it got old far before the jokes ended.  I recall this was the same time that Real Men didn't wear pink shirts, bright colors, but especially pink shirts.  My real man had a few of them and wore them mostly in 1987 (can't tell you why I recall the year ;) - but he never wore pink shirts much after that, if at all.  They vanished from his closet...a mystery indeed .............But he didn't quit cooking, for which we are all very grateful.

Blessing on you, DEAR IVAN!

Blessings on you and your house also, Ivan and thank you for your service!

Ivan-Jalopkin __Thank you for the end of week and special weekend blessing!

Quiche - I've made it twice this month, but mostly as lunch, not breakfast. In addition to eggs, mine had cream, chopped broccoli, and lots of crumbled bacon, plus the crusty part was IN it with a Bisquick recipe....I like it. Friends ate it and still remain friends. My fellow ate it and poured Tabasco on it. The cat ate the bits left in the pie pan. Therefore, I vote "yes" on quiche, however you make it.

My guy is also not afraid to wear a pink shirt, or buy me a day at the Nails Now place! He's all man, and loves to grill anything, chicken, veggies, steaks, etc.

And a strong "Ditto" to Ivan's reminder to show respect to our military people (fallen, retired, and still working) who have served our nation, kept the USA strong, and brought down the bad guys for years! Have a thoughtful Monday for Memorial Day.

OOps, I guess I forgot the cheese, and am I supposed to apologize for cheese?
Mine was shredded sharp cheddar and tasted great. Not really French, though. So, Quiche American.

lovebirdmom ~
The 'deal with bacon' is that it is, all by itself, the reason that there are not millions more vegetarians and vegans.
Welcome to the village!

P4- Love your post and especially the phrase...a mystery indeed...

Ever wonder what to do about a window peeker?
One word, six letters three of which are r.
Funny story to follow… maybe.

Thank YOU, Ivan. I hope the menehune came and finished the 43 things you needed to finish.

Have a wonderful weekend all...

P4, I agree with TT about you post...love it!

Now, out with the 1987 happening :)

Lips are sealed Penny...it wasn't the best year, '87.  Vanities and Bonfires and all that jazz...;)

Thanks TT.  When I wrote about the pink shirts, I have to tell you that while I was writing about my man, I had a thought of you.  Fine shirts and all things splendiferously sartorial:  you and Gatsby.  (Gatsby's in mighty fine company, I'd say)..