Quiche Me, Dahling!

Good Heavens! Our quiche round-up landed on a Friday, meaning double posting for me! Pity me, send flowers, wine... no? Fine. I suppose I will survive.

A smaller turn-out today for the challenge, but high in creativity. Our TFFers (ha! just called you f-ers!... ok, I called me that too...) Anyway... our participants made this recipe their own, demonstrating the versatility of the humble 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. 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 The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.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.
Food Reference.com

Hungry yet? Let's get to those quiche! (Quiches?)


Nancy of The Dogs Eat the Crumbs made a healthier version of the quiche, in single serving sizes. She did love the salad, which seemed to be the most popular part of the recipe, and loved that her herbs were up in time to make it. How cute is that little quiche!

Megan of My Baking Adventures had no luck with her quiche this time, she found that the low-fat milk substitute that she used was rather sweet, leaving her with an oddly sweet pie with onions. Oh well. We have all been there. We can't be perfect all of the time!

Deb of Kahakai Kitchen made a heart healthy version of the quiche by combining Tyler's recipe with Ellie Krieger's - with a few ideas of her own too. Deb loved the light and tart herb salad and would definitely make it again.

Natalia of Gatti Fili e Farina loved this dish, needing only to scale back a bit on the eggs and cream. Her family ate it up so fast, she forgot to get a picture! Here is a remaining slice, yum!

Over at Living in the Kitchen with Puppies, I made the whole thing! It is huge, but got eaten for dinner, lunches the next day, and breakie the day after that. I loved the experience of making a deep dish quiche, certainly something I have never done before. It was so light and moussey, but I have to say that the salad was my favourite part too.

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The Bonus Challenges are going to take a warm-weather break, so you can concentrate on grilling and the great outdoors. Tyler Florence Fridays will continue in it's already scheduled awesomeness.