1800's Breakfast Recipe

[Eleanor Rose]

Quiche Lorraine-2009
Tamorlan [CC BY 3.0 (https://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons
I prepared Quiche Lorraine for Sunday brunch and it got me wondering if my Victorian friends enjoyed this as well. Turns out they did, but they didn't call it by the same name. For some reason I doubt my favorite general ever had this for breakfast. He was more of a steak and eggs kinda guy.

Ingredients:
pre-cooked pastry for a tart
1/2 pound bacon, sautéed and drained
8 eggs, beaten together
16 ounces light cream
dash cayenne pepper
salt to taste
pepper to taste
1/4 teaspoon freshly grated nutmeg
butter to dab

Directions:
Place bacon in bottom of pie shell. Combine all other ingredients and pour over bacon.

Dot with butter. Bake at 375° for 35-40 min or until knife comes out clean.

Bake pie the day before serving and chill.



Source: Gooseberry Patch

 

[donna]

Looks yummy.

 

[WJC]

Never found Quiche very exciting, but you had me at "1/2 pound bacon"!

 

[Shalom Hobbitess]

But if they don't call it Quiche Lorraine, what do they call it?

And you serve it chilled? Don't think I've ever had it chilled -- even left overs I'll warm in the microwave.

 

[Eleanor Rose]

But if they don't call it Quiche Lorraine, what do they call it?

And you serve it chilled? Don't think I've ever had it chilled -- even left overs I'll warm in the microwave.

Great questions. I'm not sure what they called it in the 1800s. Since this recipe from Gooseberry Patch just referred to it as a breakfast recipe I figured they didn't have a name for it. As for the "chill" part, I always refrigerate mine after I bake it, but I warm it before I serve it. Oddly enough quiche often times tastes better the next day - at least my hubby thinks so. I always recommend warming it up in the oven before you serve it . I think the microwave makes the crust too moist.

BTW, welcome aboard @Shalom Hobbitess!

 

[Deleted User CS]

Ellie. Thanks for sharing your delicious looking recipe for quiche Lorraine. I think it is equivalent to an Italian breakfast egg dish known as a fritatta which has exactly the same ingredients as your recipe but also includes meat and different types of cheeses and is cooked on top of the stove at first and then finished in the oven in order to form a nice crust on top. It is simply delicious. David.

 

[Steph-GB]

I've never ever had warm quiche.. never thought to have it warm, didn't even know it was a thing to have warm! Always have it chilled and I do love quiche, I'm tempted to try it warmed next time though! I will let you know how it goes!

Really shouldn't view the food forums in the morning .. belly grumbling now haha!