A Quiche for Every Season

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When a quiche comes to mind, you may think of a delicate French egg-custard pie. But, the French didn’t create it. Quiche was a hearty meal that originated with the tough guys in the me­dieval kingdom of Lothringen ruled by Germany.

The word comes from the German “Kuchen” meaning cake. It consisted of a pastry shell or bread dough stuffed with egg cream custard and lots of smoked bacon. It satisfied the hungry men and women.

Frenchmen later added cheese and onions and gave their quiches the surnames of Lorraine and Alsacienne.

The British served quiche to American service men and women during World War II, but some GIs thought their ver­sions were not manly fare.

Now, served as breakfast or lunch, quiche can have many ingredients such as ham, seafood, broccoli, a variety of cheeses and several spices to round out its flavor. Quiche is now en­joyed by new genera­tions of diners. They appreciate its many flavors and its many health benefits. The eggs, cheese, and bacon are loaded with protein. The cheese has plenty of cal­cium, and the tomatoes and spinach give it a nutritional boost.

 
Ingredients

5 large eggs
1/3 cup cream or half and half
½ cup crisp bacon pieces
1/3 cup diced tomatoes
1/3 cup chives
10 spinach leaves cut into small pieces
1 cup shredded sharp cheddar cheese
¼ teaspoon garlic buds
¼ teaspoon nutmeg
Salt and freshly ground pepper

 
Directions

In a large mixing bowl, whisk the eggs until smooth and blended. Add cream or half and half, and crisp bacon pieces. Then add diced tomatoes, chives, spinach leaves and the shredded sharp cheddar cheese.

Season with garlic buds, salt, freshly-ground pepper, and nutmeg. Stir the ingredients until they are well mixed and place in a nine-inch deep dish pie crust.

Bake at 375 degrees for about 45 minutes or until the crust is brown and its custard is solid. Slice and serve at any meal. This entrée can be accompanied by a cup of seasonal fruit or a spinach, nut, and fruit salad.

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