1946 Quiche Lorraine


Quiche is an excellent addition at a weekend brunch or lunch. It can be served for a light supper along with a salad and rolls. The 1940s Quiche Lorraine recipe is one of the few versions of quiche that contains milk instead of cream in the custard. The quiche bakes up golden brown, full of flavor and doesn’t take all day to put together.

The Lorraine district of France was once German and quiche Lorraine developed there. The first type of quiche used bread dough for the crust much like German onion pie. Now a pastry crust is the standard crust.

The original quiche Lorraine contained only bacon in the custard. Through the years cooks began adding other ingredients and most quiche recipes now contain cheese along with onions and bacon.

Although quiche dates back to the European Middle Ages it did not gain popularity in the United States until the 1970s. Then it seemed everyone served quiche to impress their guests. Small or tiny portions were served as finger foods at cocktail parties.

American cooks soon began creating their own fillings. By the 1980s some of those creations were unforgettably horrid. Two I cannot remove from memory are ham with pineapple and tuna with green beans.  

The first quiche to become well known in the U.S. was quiche Lorraine. It was not the traditional European type that only contained bacon. The version most common in the 70s contained bacon, onion and Swiss cheese in a cream and egg custard.  The quiche soon became a medium where a wide variety of leftovers found themselves.

Quiche can be served for brunch, lunch or a light supper. Serve it along with a vegetable or fruit salad, hot rolls, a side dish of asparagus covered with Hollandaise sauce and a glass of wine.

This recipe will serve 6.

1946 Quiche Lorraine recipe

Ingredients

·        6 slices of bacon, not too thin

·        6 oz. Swiss cheese, thinly sliced

·        2 cups of milk

·        3 eggs and 1 egg yolk, beaten

·        1 tablespoon of all-purpose flour

·        ½ teaspoon of salt

·        A little nutmeg

·        1 tablespoon of butter

Directions

Line an 8 to 10 inch pie pan with pastry.

Cut the bacon slices in two and broil. Drain the bacon well.

Layer the bacon and cheese slices over the bottom of the pastry. Mix together the eggs, flour, salt and nutmeg and combine with the milk. Melt the butter and continue to cook until it starts to brown, then add it to the custard mixture and pour over the bacon and cheese. 

Bake in a moderately hot oven of 375 degrees until the custard is set and brown on top, about 35 to 40 minutes. Serve warm. Will serve 6.

Notes

I use thick sliced bacon. I cut it crosswise into ½ inch pieces and fry it until almost crisp. Drain well before using.

If you do not add bacon increase the salt in the filling.

The quiche will puff and the top will brown in the oven.

Test to see if the custard is done by inserting a small knife in the center of the quiche. If the blade comes out clean the custard is done. Cookbooks used to say this test only works with a silver knife blade but I’ve found that any ordinary table knife will work.

Diced ham instead of bacon is really good in a quiche.

A chicken and vegetable quiche is easy to make. Use a couple of pieces of leftover fried or baked chicken diced and small amounts of cooked vegetables and cheese. Layer the ingredients in the bottom and add the custard.

Mushrooms are great in quiches. You can use canned or fresh. If you use fresh slice and lightly fry them n butter before using. If you use canned, drain well. They compliment ham, bacon, chicken and vegetables.

Vegetarian quiche contains several types of cheeses along with two or more cooked vegetables instead of meat.

Thin sliced or diced onion lightly fried in bacon fat can be added along with the bacon and cheese in this recipe. I like onion and usually slice up at least half of a small onion for a quiche.

Nutmeg is traditional in egg dishes. It can be left out but quiche is much better with some in it.

You can use a 9 inch round 2 inch deep cake pan for quiche. Bring the crust all the way up the sides.  I use 4 large whole eggs in the filling if I use this type of pan. The filling should be at least ½ inch below the top of the crust.

Quiche is a good way to use up leftovers. ¼ cup or even less of a cooked vegetable or a cooked meat can be added to the custard filling. All meats must be cooked before using in a quiche.

Scallions or green onions can be used instead of white or yellow onion.

Some people add ¼ teaspoon of white pepper to the filling.

Quiche can be frozen then thawed and reheated in a 350 degree F oven. Double the recipe and freeze one.

Leftover quiche can be reheated in the microwave.

Crab or lobster can be added to quiche along with thin sliced or chopped tomatoes, onion and diced green peppers.

Cooked hamburger, tomatoes, onions and green peppers along with cheddar cheese make a good quiche. Brown crumbled hamburger along with the onions in melted butter. Put in the bottom of the pan, add sliced tomatoes, peppers and the cheese. Fill with the egg mixture and bake as in the recipe.

I’ve never read a recipe using hot peppers or any type of hot seasoning in a quiche. I sincerely hope I never do.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Eggs, Food, Food History, Lunch, Main Dishes, Pies, Recipes and tagged , , , , , , . Bookmark the permalink.

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