REAL MEN CHEAT WHEN COOKING QUICHE

When it’s my turn to cook and I’m not in the mood to faff around in the kitchen, I cheat. I use what is around in the fridge, the freezer, the pantry and throw things together as quickly as possible trying to make something that is easy, but also hopefully palatable not only edible. This quiche-of-sorts came about because I did not have the time, inclination or any flour in the cupboard to make quiche pastry. However, what I did have on hand was cream, eggs, cheese and various leftovers in the fridge!

QUICHE FOR CHEATS
Ingredients
• 1 cup grated cheese (emmenthal, cheddar, tasty, gouda, whatever)
• 4 large eggs
• 1 cup cream
• 1 cup milk
• Pinch of salt, freshly ground pepper, nutmeg
• 1/2 teaspoon dry mustard
• 1 cup cooked spinach, or sautéed mushrooms, or ham, or asparagus, whatever
• Sliced bread, with crusts removed (feed them to the ducks or make croutons)
• Unsalted butter, melted

Method
Use a pastry brush to paint the melted butter on the bread, covering well both sides. Line a 25 cm pyrex quiche dish with the bread, covering it completely and allowing no gaps. This can be fun, like an edible jig-saw puzzle. Beat the whole eggs, add the salt and seasonings, the cream, milk, cheese and finally the vegetables or ham. Pour into the case and bake in a moderate oven for 30-40 minutes or until cooked and golden on top.
Serve with a freshly cut green salad and some nice dry wine.

By the by, although quiche is now a classic French dish, it 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The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.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.

The weekend is almost upon us, enjoy it!