There was a saying back in the ‘80s – “real men don’t eat quiche” – that was provoked by American screenwriter and humorist Bruce Feirstein, who questioned one’s masculinity if you ate the French tart. Political incorrectness aside, my morning “pie” is a staple for a busy grab-and-go farmer while being a favorite culinary training ground for my granddaughters. Their quiche is “deliche” and Pop-Pop-approved.
Although quiche is known as a dish in classic French cuisine, historical records indicate that quiche actually originated in Germany in the medieval kingdom of Lothringen. The word “quiche” is from the German “Kuchen,” meaning cake. Although quiche is considered a French dish, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. I don’t need to quibble over its origins; I just need a hearty all-in-one meal.
You got your frittatas, stratas, omelets, breakfast burritos, flans, tartlets and iconic “garbage plates” but I prefer the locally-sourced, Nonna-inspired quiche. I prefer the crust version over crustless because it holds together better for eating on the tractor or in the pickup. The thing I appreciate as a locavore is how the ingredients compliment the farm. You can have a meat-lovers, vegetarian or a little of each depending on what’s available from the land.
For me, a great quiche starts with farm fresh eggs, a good helping of greens, peppers and mushrooms, an infusion of ham, bacon, sausage or steak and then is topped with delectable cheese. Many are saying this is a healthy way to start the day with protein, fiber and vitamins – some are not. From my farmer’s perspective, it’s not a polarizing dish. You have the choice to include whatever ingredients you deem desirable. Because every ingredient is generated by your community of agriculture, it’s a win for everyone.
The other awesome part of quiche creation is how easy it is to bring in the next generations to the table of home cooking, something that has proliferated during the COVID era. I have witnessed the joy, artistry and sense of accomplishment when the junior chefs offer their delicious entrée to a waiting family member, over oohs and ahhhs. This activity is now an anticipated weekly occurrence that builds self-esteem, creativity, dietary resilience and smiles. All that from just a quiche? Yes.
So when you get a hankering for a breakfast treat, lunchtime pick-me-up or late night snack, grab a pie plate and some eggs, and get cracking toward a slice of genuine, local goodness. Farmers thank you for your hands-on participation and urge everyone to create culinary memories during the holiday season.
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