Quiche me now

The Star Malaysia - Star2 - - TASTE - SIN­GLED OUT star2@thes­tar.com.my By VEG­GIE CHICK

IN his Guide­book To All That Is Truly Mas­cu­line, script writer ( Gold­en­eye, To­mor­row Never Dies) and Van­ity Fair con­tribut­ing editor Bruce Feirstein claims that real men don’t eat quiche. In fact. that’s the ti­tle of his book which satirises the stereo­types of “real men” in to­day’s world. In his 1982 New York Times best­seller, Feirstein as­serts that men who do eat quiche are mere trend­chasers – posers who bring their mas­culin­ity into ques­tion as they fol­low life­style trends (in the world of food, the quiche has moved back and forth from be­ing trendy to be­ing pedes­trian and too com­mon to be­ing trendy again!).

“We’ve be­come a na­tion of wimps. Pan­sies. Quiche eaters,” he says. “Alan Alda types – who cook and clean and re­late to their wives. Phil Don­ahue clones – who are warm and sen­si­tive and vul­ner­a­ble.”

I haven’t read Feirsten’s book but I’ve read enough about it to know that he uses the quiche as a metaphor. Feirsten is ap­par­ently tonguein-cheek about the whole quiche deal. I mean, surely, real men are more self-as­sured to be both­ered with defin­ing their mas­culin­ity, Sin­gled out this week is quiche, a dish that is as ver­sa­tile as it is flavour­ful. es­pe­cially if the price they have to hard-pressed to find a quiche with pay is to forgo a de­li­cious sa­vory a bread-dough shell. Most quiches egg-cus­tard pie. use short­crust pas­try though some

Whether it orig­i­nated in cooks opt for puff pas­try. I pre­fer Ger­many (some be­lieve the us­ing short­crust pas­try as I like the “quiche” comes from the Ger­man con­trast of the rich, crisp crust with word “kuchen” or cake) or France the soft cus­tard. (par­tic­u­larly the prov­ince of You can eat quiche for break­fast Lor­raine – hence the iconic Quiche (leftover quiche that is cold and Lor­raine), when you break it down, straight out of the fridge works for the quiche is a rich, open-faced me), lunch, tea or din­ner be­cause, cus­tard that’s en­cased in a crisp, de­pend­ing on what you put in savoury pas­try. your pie, it’s a whole­some meal

There are three es­sen­tial in­gre– you have eggs, veg­eta­bles, meat di­ents to a quiche: eggs, cream and and pas­try. It’s a com­plete meal by pas­try. The Quiche Lor­raine (with any­one’s stan­dards. If you want to ba­con) – re­garded as the orig­i­nal fancy it up, you can serve it with a quiche – is said to be made with­out side of salad. cheese but most quiches have a fair An­other plus? It’s quick to make. amount of cheese in them. I like If you’re mak­ing your own pascheese, so for me cheese makes the try, it takes a lit­tle more time not fourth es­sen­tial in­gre­di­ent. be­cause the pas­try is dif­fi­cult or

Ba­sic ingredients aside, what com­pli­cated but be­cause you need you put in your quiche is en­tirely to chill the pas­try, shape it in your up to you. That’s the beauty of the pie dish, chill it again, blind bake it quiche: it’s in­cred­i­bly ver­sa­tile. and then fill it up with the cus­tard There is no end to the com­bi­naand cook it one last time. If you’re tion of fill­ings you can throw in. buy­ing store-bought short­crust or Mush­rooms, caramelised onions, puff pas­try, the process is speeded broc­coli, leek, crab­meat, salmon, up sub­stan­tially. toma­toes, pesto ... the pos­si­bil­i­ties My favourite fill­ing is a com­bi­naare end­less. tion of leek and mush­rooms and

The crust of the quiche was origi­plain cara­malised onions. Ev­ery nally made with bread dough – like now and then I like to ex­pe­ria pizza – but these days, you’d be ment with fill­ings ... just to test the

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