I love comfort food...
food that melts in my mouth and makes me feel like I'm home and settling in, enjoying a dish that has probably been made for years.
Well, guess what, quiche has!
A tidbit of history: Most people think quiche originated in France, but according to Wikipedia (and we all know that it MUST be true), quiche originated in Germany. Actually in the medieval kingdom of Lothringen, an area the French later renamed Lorraine. Can’t you just see all those pies being made during the medieval times? Quiche comes from the word kuchen, which means cake in German. The pie was originally open-topped and consisted of egg and cream custard with smoked bacon or lardoons.
The bottom was a bread dough, not a crust. Not until later did cooks start adding cheese to the “cake.”
Nowadays, quiche is made with all sorts of ingredients, different vegetables, different cheeses. In The Long Quiche Goodbye, Charlotte makes a different quiche each week as an "extra" from The Cheese Shop. One of her favorites (and mine, inspired by a pizza that my son loved) is pineapple and ham quiche. I can't tell you how many people have written to tell me how much they've enjoyed this particular recipe at the back of the book.
It's definitely a "brunch" quiche, with sweetness reminiscent of French toast. Drizzled with syrup? A delight.
Do you have a favorite quiche? Will you share?
HAM AND PINEAPPLE QUICHE
1 pie shell (home baked or frozen)
Dash of white pepper
2 slices pineapple, fresh, diced.
4 slices thin ham [I use Applegate Farms Black Forest Ham], diced.
2 oz. sour cream
2 oz. light cream or whipping cream
2 oz. milk
1 Tbs. brown sugar
2 oz. shredded Edam or Cheddar or Monterey Jack cheese
Dash of cinnamon
Sprinkle white pepper on pie shell.
Arrange meat in pie shell. Arrange pineapple on top. Sprinkle with sugar.
Mix milk, creams, and eggs. Pour into pie crust.
Sprinkle with cheese. Dash with cinnamon.
Bake 35 minutes at 375 until quiche is firm and lightly brown on top.
Note, serve this with a crisp sauvignon blanc. The tart of the wine will go perfectly with the sweet of the pie.
If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest.