by Jennifer Bioche

Created on: December 18, 2009

Ah quiche! There are so many varieties to enjoy. And who do we thank for this delicious dish? Contrary to popular thinking that the dish is French, quiche actually originated in Germany, according to www.foodreference.com, an online website that focuses on the history of food. Quiche dates back to the medieval kingdom of Lothringen, the word coming from the German “kuchen” or “cake”.

Quiche lovers know their craft, but it takes a delicate hand to get the consistency just so. The key is blending the eggs softly with the sour cream (recipe below) in a folding fashion, being careful not to beat them as this will for some reason interfere with the rising during baking.

Quiche is a real crowd pleaser and can be served as a great brunch main course or summer luncheon. Most ingredients such as ham and sausage are optional, and can be interchanged to meet your preference. For example, the below recipe calls for ham and broccoli, but mushrooms and sausage work perfectly well together also.

And you need not be worried about the daunting task of the perfect crust. Roll-out quiche crust dough is found at most supermarkets, in the dairy section. Serve in a large pan, or cut up to shape into individual serving cups.

Quiche is an excellent source of protein can be made with low fat ingredients (though the fat ingredients always taste better) and are a wonderful break from traditional meals. Each and every time I have served this for friends and family it has been a success. You can substitute ham for sausage, broccoli with asparagus, as long as the ingredients are fully cooked prior to blending them with the egg mixture.

Here is one example of a quiche recipe easy to make and sure to satisfy your appetite.

Six eggs

Three cups sour cream

Two cups shredded Swiss cheese

One cup diced ham, cooked

One cup broccoli spears, cooked

Ready made crust dough, rolled, Pillsbury brand is good 

1)      Roll out dough in standard pie dish and bake at 375 until crust is slightly brown. Do not overcook.

2)      Break six eggs into a bowl, fold, do not blend or beat sour cream, until blended. Batter with be slightly lumpy

3)      Add cheese, blend carefully. Add ham and broccoli.

4)      Pour into crust and bake at 375 for 40 minutes or until top is risen and golden brown. Cool ten minutes and serve. Enjoy!

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