60° and Clear
Image
by Francine Black
A delicious quiche is absolutely perfect for brunch or a light supper.
Once upon a Roman time, that ancient Empire regaled itself on egg and cheese tarts called “patina.” In my hometown of Hagondange in Lorraine, there are, to this day, functioning wells and structures that the Roman Empire built. I’m going to assume that the recipe for patinas arrived there with them.
As we know, an army must be fed. There are records of a rustic dish of egg and cream custard with the addition of bits of bacon in a bread crust as early as the 1500’s in Lothringen (aka: Lorraine). I’m almost sure the patina later evolved into the French classic we love today using a pastry crust and for which Lorraine is famous.
My preferred cheese to use in the quiche is the Gruyere, first made by monks in the town known by that name in Fribourg, Switzerland since the early 12th century. That town was known for excellent cheese making ever since 15 BC!
Gruyere cheese is pale yellow, tastes slightly sweet, nutty and earthy, and has excellent melting ability. We have used it in fondue, scalloped potatoes, and toppings. My mother used to grate it on hot buttered homemade egg noodles, a dish we loved as kids.
As you can see, our quiche contains a few extra goodies: mushrooms, spinach and ham. There are so many options for add-ones just waiting to accommodate your own tastes and preferences, even a crustless version!
Have a lovely day, my dear friends!
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
More News from Bally
- May 17: One-a-Day: Flowers--Nature's Eye Candy Who doesn't love sunflowers?
- Sandra Williams asks, WHAT ARE YOU THINKING? "Perception is reality," the old saying goes; but "Perception CREATES reality" is more the point as writer Sandra Williams offers.
