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. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.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. Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with spinach, onions, broccoli, mushrooms, ham and/or seafood (primarily shellfish).
This delicious recipe may be served as a meal for breakfast, lunch or dinner.
Yield: Serves 6
1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
3 tablespoons butter
1 medium onion, chopped
2 cloves of garlic, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container ricotta cheese
4 ounces mozzarella cheese, grated
4 ounces of feta cheese, crumbled
1 cup grated Parmesan cheese
3 large eggs, beaten to blend
Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Then add chopped garlic and sauté an additional 2 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
Combine ricotta, mozzarella, feta and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes.
Let stand 10 minutes. Cut pie into wedges.
Fresh spinach can be substituted for frozen.
For a lower calorie, lower carb version use low-fat ricotta, part-skim mozzarella, and egg beaters instead of eggs.
Grated asiago or gruyere cheese can be substituted for feta.
If you dislike feta cheese, use 8 ounces of mozzarella instead of substituting another cheese.