Today is the first Thursday after Trinity Sunday, sixty days beyond Easter. Within the Catholic Church, today is the Feast of Corpus Christi. This day solemnly commemorates the institution of the Holy Eucharist. Among Roman Catholics, Anglican and Western Orthodox faiths, it is the celebration of the physical presence of the Body and Blood, Soul and Divinity of Jesus Christ in the elements of the Eucharist.Continue reading “Corpus Christi and the Beauty of Eggs”
My true love gave to me Six Geese-a-Laying. These geese are actively creating as in laying eggs and bringing forth life. The key to the six geese can be found in the book of Genesis. It is the creation of the universe, commanding everything into existence from the empty void of nothing in six days.Continue reading “On the Sixth Day of Christmas”
Today is National Quiche Lorraine Day. Did you know that Quiche Lorraine is the original form of quiche, from the French region of – what else – Lorraine. If you knew that already, then like me the chances are you were wrong. During medieval times, the Germans in Lothringen had an open pie, the Kuchen. The word Kuchen eventually became Kische. When France conquered Lothringen, they lay claim to the German’s Kische, renaming the dish Lorraine and changing the spelling of Kische to the more standard French spelling, Quiche.
Do you love Quiche? I sure do! Hubby’s favorite saying when it comes to Quiche is that real men don’t eat Quiche. Sound familiar? It’s the title of Bruce Feirstine’s best seller by the same name, a tongue-in-cheek book satirizing stereotypes of masculinity. When we do a fancy brunch for Easter or Mother’s Day or whatever the reason, I like to include a Quiche, while making sure there are plenty of “manly” dishes to offset the feminine foods. I haven’t a clue as to what makes Quiche on the feminine food radar, but whatever. I adore Quiche. Fortunately, so does Kiddo. I say we should all eat Quiche!
It’s funny how certain “first” bites just stay with you forever. My first bite of an Omelette was – of all places – on an airplane flight. My first bite of Quiche was at a little mid-town bistro – and it was an instant love affair. I’m not sure if it was the Quiche itself that I fell in love with or the quaintness of this tiny French Bistro (long since gone) that I adored so much. Many a Sunday morning was spent there, sipping a Mimosa and nibbling on fresh-baked goodies. Many a Saturday nigh I could be found sipping Champagne and indulging in Chocolate Mousse perfection while discussing the politics of the day. Oh to the finer things in life!
I was fortunate enough to have grown up in an atmosphere that centered around family times, and plenty of entertaining – both in and out of the kitchen. We didn’t need a holiday as an excuse to get together. Family gatherings always included plenty of wonderful food, lots of laughs and some of the best off-key entertaining on the planet. While the adults put out a spread to end all spreads; the kids could count on a captive audience that loved everything we did. I can remember my sisters doing a wild hula dance. We sang “I want to Hold Your Hand” so off-key that the dogs in the neighborhood howled! It was only natural that as adults we love to entertain – and ham it up in the process.
Anyway, the first time I had home-made Quiche was at a family brunch. It was an Easter extravaganza to end all Easters. My middle sister, Anne, made the most awesome Bacon-Spinach Quiche as her contribution to the festivities. I’ve since collected and perfected a few recipes of my own, but hers has a very special place in my heart.
Anne’s Bacon-Spinach Quiche Pie
1 Pound cooked Bacon, crumbled
1 Package Frozen Spinach, thawed and drained of liquids
½ Cup Cheddar Cheese, shredded
½ Cup Jack Cheese, shredded
½ Cup Sliced Mushrooms
½ Cup Milk
Dash of Nutmeg
Uncooked Pie Crust
Preheat oven to 400-degrees. While the oven is heating, fry up the bacon and drain on paper towels. Let the bacon cool, then crumble and set aside.
Roll out pie crust and place crust in a deep-dish pie pan and set aside.
Shred cheeses, mix together and cover bottom of pan about 1/3 of the way up with a layer of the cheese mixture.
Layer spinach, mushrooms and bacon over the cheese. Whisk eggs, milk and a dash of nutmeg together. Pour over Quiche.
Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees and continue to bake for 45 minutes to an hour until firm and cooked through.
Here’s to childhood memories and first bites!