Although quiche is now considered a classically French dish, it actually originated in Germany. It started in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine (sound familiar!). The word ‘quiche’ is from the German word ‘kuchen’, meaning cake.
The original ‘quiche Lorraine’ was an open pie with a filling comprising an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. If you add onions, you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.
Quiche became popular in England sometime after WWII, and in the USA during the 1950s. Today, there are many varieties of quiche. At Puckles, we serve a spectacular spinach quiche and the classic quiche Lorraine. We offer them as individual quiches or, for a tasty meal the family will love you can try our family-sized quiches.
Ingredients :
200 g Plain Flour
85 g Butter
50 ml Cold Water
Method :
Empty the Flour into a bowl.
Add the butter a cube at a time, until the mix resembles breadcrumbs.
Mix in the water half at a time with a fork, then form into a ball with your hands.
Chill for 30 Mins.
' If the pastry is to moist add flour and combine with your hands until the pastry stops sticking to your hand...... '
Ingredients :
5 Eggs
284 ml Single Cream
120 ml Full Fat Milk
120 g Of Grated Cheese
1/2 tablespoon of Nutmeg
1/2 tablespoon of Pepper
1 Onion
6 Rashers Of Smoked Bacon
Salt for seasoning
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Method :
To Blind bake the case :
Roll out the pastry to fit the Quiche tin.
Fit the pastry to the tin , then fit a piece of baking parchment into the pastry.
Fill the parchment with Baking Beans or Use a 250 g Leo Dried peas (These work just as well ). Fit the peas and parchment to the pastry case.
Bake in the oven @180 c for 15 - 20 minutes.
Remove from the oven and allow to cool. Remove the parchment and the peas.
For The Quiche :
Dice up the Onion and the Bacon , then fry them off in a pan with a splash of oil.
Beat up the eggs in a mixing jug
Add the Cream & Milk and mix together
Mix in the Nutmeg & Pepper
Add the Cheese and Half the bacon & Onion mix.
Mix well with a fork.
Fill the Quiche case with the mixture , making sure that you get plenty of the bacon & Onions into the case.
Add the rest of the Bacon & Onions to the top of the quiche.
Back in a preheated oven @170 c for 40 minutes.
' You can eat this quiche hot or cool it down and eat it cold as a snack , straight from the fridge ...... '
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