Ah, the creamy savory quiche that exudes a delicious aroma from the window of the French boulangerie and patîsserie! For some reason, I have not been able to find the same passion for quiche in NY that obviously exists in Paris.Food historians have traced the quiche back to the Ancient Roman patinea (cheesecake) composed of eggs, cream, and spices in a crust. However, they attribute the Lothringen medieval Germanic kingdom, located in the current region of Lorraine, with producing what we think of today as the modern quiche or the quiche Lorraine.
In Mastering the Art of French Cooking, Julia Child says that the classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese. Even to those who are not quiche enthusiasts, it's clear that there are several different kinds of quiche. Below are 8 recipes for quiche that I highly recommend:
- Spinach and goat cheese quiche
- Salmon and leek quiche
- Zucchini, bacon, and gruyère quiche
- Zucchini, broccoli, and onion quiche
- Mushroom shallot quiche
- Sausage and red bell pepper quiche
- Cabbage-caraway quiche
- Quiche Lorraine
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