Real Men Eat Quiche
A perfect lunch for a sunny day
Lunch today was at my parents house, it had to be quick and simple as we all had busy agenda’s; haircut (mother) gym back in Lincoln (me) sleep (father) First up was a very nice courgette soup, thick and delicious followed by a freshly baked quiche with a refreshing tomato salad (dressed with balsamic from Modena!)
Another triumph from Mrs Collins, she made the most famous (and still the best) quiche Lorraine, a brilliant dish from the Alsace region of France. To me, the hardest part of making a quiche is seasoning the custard properly. How many times have you eaten a quiche and thought ‘pass the salt’ but more especially the white pepper. I always flavour the custard with plenty of white pepper, not too much salt (remember the bacon) a bay leaf and a decent grating of nutmeg.
I like to use smoked pancetta or German speck in place of standard bacon, it gives the quiche more depth of flavour. Some say add cheese, some don’t. I don’t for Lorriane but for other varieties I like to use emmental, I don’t want anything to dominate the overall taste.
I could bang on all day about how to do ‘cheffy’ things with quiches but ultimately the reason I am writing this post is because my Mother bothered to make a fresh quiche for my lunch. She could have bought one but no, a warm, perfect quiche was placed in the middle of the table and good conversation ensued.
That’s what cooking is all about. Thanks mum.
Miles,
Mother Collins sounds like a star and you must be her favourite, who could blame her!
Tomorrow is my father’s birthday and I had planned to make a cheesy flan. After reading this I will be sure to check the seasoning. By the way Miles I must tell you that the cave aged Gruyere I bought the other day is fabulous but I’m saving that just for myself, it would be wasted on the mob round here!
Cid
September 7, 2007 @ 8:15 pm
Miles & cid
I think at lunchtime on Halloween we should first assemble at Miles’ Mum’s house for soup & Quiche Lorraine before spooking off to the farm.
September 7, 2007 @ 8:16 pm
Miles,
You mum always tells me her menu when you fellows come to munch, and it leaves me drooling for some. This occasion is no exception. She has cooked for Martina and me whenever we are all together in Cochem (which I will be from the middle of November to the middle of January), and I so look forward to those meals, and to yur father’s generous pouring of good wine.
Thanks for sharing this post. I know it made your mum VERY happy.
Cheers,
Annie in America
September 7, 2007 @ 11:35 pm
Miles,
You are right about a home made quiche tasting so much better. I prefer to eat mine warm. This post reminds me of some delicious ones I have eaten in little places in France and the delicatessen shops always offered to warm a quiche in the microwave. I am getting hungry as I write…
September 8, 2007 @ 8:55 am
I’ve had some superb homemade quiches and I hope this encourages people to have a go at making them.
The main barrier to overcome is getting started I suspect. If you look how cheap they are and how good they are, in quality supermarkets that is, it hardly seems worth the bother.
A big part of the day you described would have been lost had the food all come preprepared from Sainsburys - that is the real value of ‘having a go yourself’
Making it all yourself may not work out cheaper, or indeed, for many, end up tasting better - but the satisfaction …
September 8, 2007 @ 8:59 am
Once people learn how to make pastry whether by hand or in a food processor, the mysteries of the tart will seem less daunting …
A real turning point for me was buying a continental fluted tin with a loose base - well that and remembering to prick the pastry first before baking … went through a stage of ‘balloon’ tart!
September 8, 2007 @ 10:29 am
Christine,
I shall dress for the occasion … black Motorhead flying suit and Mary Poppins hat. Don’t want to frighten her with my normal apparel!
While we’re there we must quiz Mother Collins on the best continental Christmas markets, strikes me she’ll know. After Halloween I shall be dwelling on spicy German gingerbread and hot spicy wine.
Wonder if Miles’ part-time job will allow for all this festivity?
Cid
September 8, 2007 @ 10:50 am
Cid,
Mother is a star-aren’t they all?
A cheesy flan sounds very nice, especially with that gruyere of yours.
I hope your Father enjoys his birthday treat, sounds like the perfect cure for a particularly unpleasant hangover somebody (me) might be battling with.
Miles
September 8, 2007 @ 11:18 am
Annie,
Re my Fathers generous pouring of wine-have you got the right man? If you aren’t sure, he’s the tall English one eating the cake and swilling the schnapps!
Miles
September 8, 2007 @ 11:20 am
Derfel,
You are quite right, it’s all too easy to buy everything ready made. It often has to be done due to time, cost and practicalities but the sense of satisfaction achieved when making something yourself must surely be worth the effort.
Miles
September 8, 2007 @ 11:23 am
Cid,
Good point regarding the pastry, you would be suprised at how many chefs/cooks feel daunted by pastry/baking/dessert preperation etc.
A good pastry base is important, you can have the most delicious chocolate filling but if the pastry isn’t up to scratch, well…
Miles
September 8, 2007 @ 11:25 am
Miles,
There, there … is your head better now? Bit of fresh air and some nice digging’ll soon sort it out.
Anyway, can you smell the beetroots cooking? Made the pastry this morning so the quiche shouldn’t be too stressful. I’ve forgotten the cake so that’s my next mission. I’ve decided to have a go with your cream vineagrette for the salad. Finally, this place looks a mess so it’s on with the boring housework before father’s military inspection!
Cid
p.s. wish you hadn’t mentioned chocolate filling … I’ve now entered a kind of hypnotic trance …
September 8, 2007 @ 1:59 pm
Cid,
Thanks for your concern! No digging today, I painted the summer house and greenhouse instead. Quite calming actually!
Miles
September 8, 2007 @ 5:38 pm