Quiche, aka The Eggy Fun Dumpster

Quichefeature

I am up too early again (5:00 am) #noalarm. Can’t seem to ever sleep in, so the next best thing to do is to hijack the kitchen of the house I am staying in. I like to do this. I like to cook and eat. I recently was asked the question online, “What do you eat when you are traveling?”

Well when I am back packing its dehydrated food, some bagged salads, GORP, and if I am really lucky wild edibles. (Not always amazing stuff.)

A lot of times we meet people, make friends and then I at some point in time steal their kitchen.

This morning I am going to make Quiche, a french word that probably came from Germany. If you translate the word in to English it is  Quiche, meaning (eggy fun dumpster of great love and respect.)*

The reason that its called an eggy fun dumpster is because it is a great place to dump all your left overs.

So that Chicken needs to  be used up. You have a small piece of Cheddar left. Don’t know what to do with the rest of the Bell Pepper. Throw it in your Eggy Fun Dumpster!!

This morning I have a Potato, some Peppers, Bacon (Americas favorite seasoning), some Parmesan, Sage and Rosemary. This is my way of paying homage to Lardo’s dirty fries. Yesterday I had Acorn Squash, Feta Cheese, Red Bell Pepper, and an Onion.

I am not going to make the crust, this highly regarded art and I  will wait for latter to write about this. It is too easy to run over to the local market in Portland and buy very high quality ready to bake pie crusts.

Ingredients

4 eggs

1/2 cup heavy whipping cream

Ready to bake pie crust

And any dumpster ingredients that you want to chuck in there.

Quiche

Step 1 Crust

Get you crust ready, Follow the instructions on the package, your crust is probably different than mine. Very important here, you must take note that if you have a deep pie crust pay close attention to Step 3 Eggy.

Quiche-2

 

Step 2 Fillings

Here is what you need to know about fillings. Anything can go in there, yes even left over spaghetti noodles. Here are the rules. Foods such as mushrooms, Leeks, and Sun Dried Tomatoes packed in oil have a lot of moister in them. Cook your stuff before you put it in the Quiche. Almost everything you put in the Quiche has to be cooked or dried out before you put it in the Eggy Dumpster. So Fill that sucker up.

Quiche-3

Step 3 Eggy

This is how you get Eggy, 4 eggs 1/3 cup Heavy Cream and whisk. Let it get frothy almost like a custard. Here is the another warning to avoid the dreaded Runny Quiche.** The egg to cream ratio is not a perfect science as the crust gets deeper you may need more egg less cream. Egg size is not universal so that can come in to play too. Start with 4 eggs and 1/3 cup cream and experiment from there. I mean if you wanted to get really wired make it with nut meg, vanilla, sugar and only yokes this way you end up with a sweet custard.

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Step 4 Cook and chill

So you are going to cook your Eggy Fun Dumpster at 400° F for 20 minutes than check it, it may take as long as 30. If you want to know if its done you shake it. If the middle is wet and jiggly its not done. When it is all done pull it out let it rest, it will cook more and solidify more if given some time to rest. So let it rest. Once it has all set up, EAT.

 

*this is not the real meaning of Quiche, but I bet I fooled you.

**Runny Quiche is an entirely different recipe that you make for your friends named Josh if you want to torture and try to kill them.

Origin for Quiche

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word‘quiche’ is from the German ‘Kuchen’, meaning cake. That’s right Flo you can have Quiche coffee clutch.
The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.  Add onions and 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 the Second World War, and in the U.S. during the 1950’s.  Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, – “real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

thank you http://www.foodreference.com/html/artquiche.html for that info.

myers.richard.lee@gmail.com

2 Responses to “Quiche, aka The Eggy Fun Dumpster

  • Runny quiche…torture indeed!

    • myers.richard.lee@gmail.com
      1 year ago

      It only happened once, ok twice. If you remember I also tried to poison you with pork products!

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