Cooking Light Quiche

cooking light quiche
    cooking light
  • Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.
  • the Mayan language spoken by the Quiche
  • a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
  • a member of the Mayan people of south central Guatemala
  • A baked flan or tart with a savory filling thickened with eggs

la quiche lorraine
la quiche lorraine
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.[1] The Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "kuche". Typical Alemannic changes unrounded the u and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled "quiche."[2] The original 'quiche Lorraine' was an open pie with a filling consisting of an egg and cream custard with smoked bacon or lardons. It was only later that cheese was added to the quiche Lorraine.[3] The addition of Gruyere cheese makes a quiche au gruyere or a quiche vosgienne. The 'quiche alsacienne' is similar to the 'quiche Lorraine', though onions are added to the recipe. The bottom crust was originally made from bread dough, but that has since evolved into a short-crust or puff pastry crust that is often baked using a Springform pan. Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950s.[citation needed] 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 entree, for lunch, breakfast or an evening snack. To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin of quiche Lorraine is rural and the original quiche Lorraine had a rustic flair: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of quiche Lorraine served in France does include cheese:[citation needed] either Emmental or Gruyere. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.[4] Bruce Feirstein's 1982 bestseller Real Men Don't Eat Quiche humorously attempts to typecast quiche as a stereotypically feminine food in the context of American culture.
Pesto-Quinoa-Spinach Quiche
Pesto-Quinoa-Spinach Quiche
INGREDIENTS 1 Pillsbury® refrigerated pie crust, softened as directed on box 4 oz provolone cheese, shredded (1 cup) 1 cup water 1/2 cup uncooked quinoa, rinsed, well drained 1/4 cup basil pesto 1/4 cup Fisher® Chef's Naturals® Pine Nuts, toasted* 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain 1 1/4 cups grated Parmesan cheese 4 EGGLAND’S BEST eggs 1 1/2 cups half-and-half 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons thinly sliced fresh basil leaves, if desired DIRECTIONS 1. Heat oven to 425°F. Place pie crust in 9 1/2-inch deep-dish glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350°F. 2. Meanwhile, in 2-quart saucepan, heat water to boiling over high heat. Stir in quinoa; reduce heat to low. Cover; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Fluff with fork. Stir in pesto, pine nuts, spinach and 1 cup of the Parmesan cheese. 3. In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended. Gently fold quinoa mixture into eggs. Pour filling into crust. Sprinkle with remaining 1/4 cup Parmesan cheese. 4. Bake at 350°F 30 to 35 minutes longer or until knife inserted in center comes out clean and edge of crust is golden brown. Sprinkle with basil. Let stand 10 minutes before serving. *To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

cooking light quiche
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