VIRB

So really, where did that whole 'real men don't eat quiche' thing come from? Was there some other reason that Americans were pissed off at the French in the early eighties, sort of like the Freedom Fries and Freedom Toast thing more recently?

And really, is there one single phrase that clearly defines how unbelievably retarded most Americans are more than 'Freedom Fries'? French fries aren't even French, they're Belgian!

Anyway, I took these pictures a while back but since we just had quiche the other night, I figured now was a good time to post them. And the reason is, you know how when you have an omelette or scrambled eggs and cheese or something like that, and you always accompany that with some sort of bread? What struck me the other night as I was devouring the fresh from the oven quiche with its still gooey, almost liquid center, is that quiche is the absolutely most perfect combination of bread and eggs.

Not only are the eggs loaded with creme and cheese, but the bread part is light and fluffy, and as well supports the eggs (like pizza) so you don't even need utensils. I had eaten quiche back in the states, mostly those little microwavable things but also in restaurants, and I can guarantee you that neither are a good representation of quiche compared to when you make it yourself.

So, you're basic ingredients for a quiche lorraine are-

A pate feuilletee (the pastry), jambon lardon (the ham), creme fraiche (sort of like cream, but thicker) and eggs and cheese. Unfortunately, I am not sure how much of this you can get in the states. A friend of mine who is from Montreal said that you can get creme fraiche at Trader Joes, although I wonder if it might be similar to 'Heavy Whipping Creme'. It certainly seems thicker tho, so I don't think it is. Its a shame too, because creme fraiche makes EVERYTHING better.

The pate feuilletee thing is pretty cool too because they have a few different kinds at the stores here, like a pastry or a pie, and including ones for pizzas (which, after making my own, I also realized is the far better way to go than take-out).

The lardon is probably closest to bacon, but its definitely different (saltier, if you can imagine that) and never cooked to the crispiness you sometimes get with bacon. As I am writing that, I realize that I just found something I miss from the states. Mmmmmmm, bacon.

So, to start you prepare the lardon, essentially just by browning it on the stovetop-

Next you get the pate ready; putting it in your pie pan and leaving the paper attached-

The second step there is creating little holes so it can breathe, and the last is covering the bottom with Dijon mustard.

And when you are done with both of those, combine-

Note the copious amounts of grease in the lardon pan. Not many things rival pig fat in their ability to add flavor.

Next up, cheese, cooking and salad dressing...