In the 1980s one book threw masculinity under the microscope and haplessly started a food craze at the same time. The book “Real Men Don’t Eat Quiche” was on the New York Times bestseller list for 55 weeks and sold over 1.6 million copies.
Two really great things came from that. It got people talking and having serious dialogues about masculinity and stereotypes. But it also brought back the beloved quiche with new and interesting ingredients. It’s a pretty simple dish with endless combinations. And it was all the rage.
Today is National Backwards Day so I wanted something with a retro food theme and quiche immediately came to my mind. Classic Quiche Lorraine was first popularized by Julia Child in the 1960s when she showed us that French cooking wasn’t just for the French and five star restaurants. Bless her heart! I have no idea why we don’t have a national holiday dedicated to her.
My version of the basic quiche recipe produces an incredible savory velvet custard texture that is amazing! Warning – This is not a low calorie dish, but the heavy cream makes all the difference. It’s possible to use half and half or whole milk, but the texture will lose out somewhat. It’s ok to splurge once in a while.
The quiche resurfaced in popularity again 20 years later with the aforementioned book. And now here we are 30 more years down the road having some similar conversations about male attitudes and feminism. I can’t help but feel some kind of relevance as we give progress a much needed check up and ask ourselves, “is this the best we can do?”Quiche isn’t the answer to equality, but I believe good food brings us together. And anything that brings people together and opens the lines of communication is a step in the right direction. Real men do eat quiche. And real women do eat quiche. Real people do eat quiche. Give quiche a chance ♥️Basic Quiche Lorraine
1 – 9 inch unbaked deep dish pie shell
8 slices bacon
1/2 cup diced onions
2 cups heavy cream
1 1/2 cups grated Swiss cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/2 tsp garlic powder
1 tsp parsley
Preheat oven to 375 degrees. Fry and crumble bacon and drain, reserving a tablespoon of bacon grease. Sauté onions in bacon grease until soft and translucent. In a medium bowl, whisk eggs, cream, and spices until light and fluffy. Then add cooked bacon, onions, and cheese. Mix well and pour into unbaked pie shell. Bake for 45-50 minutes or until center is set and toothpick comes out clean. Let stand 10-15 minutes before serving.