Quiche Recipe is a basic old fashioned quiche made with eggs, Blue Cheese, parsley and chives. It came from the elegant Lamplighter Restaurant in Charlotte, North Carolina, in 1980.
The Lamplighter Restaurant was a romantic haven for newly weds, those celebrating their wedding anniversary, Valentine's Day, and other special events.
The premier restaurant closed it's doors in 2001, after serving 21 years of fine dining.
The original recipe on the menu and the hand written copy given to me is titled, "Roquefort Quiche.
However, since Roquefort Cheese is almost impossible to locate here, I changed it to Blue Cheese which is very similar in texture, and taste. The results are terrific!
If you have access to Roquefort Cheese, use it.
You may use this as a basic Quiche Recipe and change the types of cheeses and herbs.
You can substitute chopped parsley with chopped spinach.
1 9" or 10" Flaky Pie Crust Pre-baked
6 oz. Cream Cheese
3 oz. Blue Cheese (original recipe calls for Roquefort cheese)
2 tablespoons softened butter
Cream together until smooth. Set aside.
1/2 pint (1cup) Half and Half milk*
1 tablespoon melted butter
1 tablespoon finely chopped parsley
2 teaspoon finely chopped chives
freshly ground pepper to taste (optional)
Beat eggs in mixing bowl. Slowly stir in milk. Stir in butter, parsley, and chives. Mix well.
Stir into cheese mixture and mix well. Pour into cooled 9" or 10" cooked pastry shell. Place the pie on a cookie sheet.
Bake in a preheated 375F. oven 25-30 minutes until lightly brown and puffy.
Test for done by sticking a thin knife blade in the center of quiche pie. When done, it will come out clean.
Serve hot or cold. The Lamplighter Restaurant suggested serving it with fruit such as grapes, apples, strawberries, etc.
*Do Not substitute fat-free half and half because you will loose some of the creaminess texture of this custard.
Half and Half milk is half milk and half cream.
I don't know exactly what fat-free half and half milk is, but the label on what I purchased listed corn syrup and other ingredients I couldn't pronounce, but no cream.
If you feel you must use less fat I suggest you substitute whole milk.
Quiche originated in Germany where it got it's name. However, it is now considered a French dish because it has become a classic of French cuisine.
It became popular here in the United States in the 1950's, recipes appearing in cookbooks, magazines, and newspapers.
Quiche is an opened face custard type pie that is served as a main dish or side at a light luncheon or meal.
Quiche is made of eggs, milk or cream, various cheeses and vegetables such as broccoli, spinach, or kale. Most often herbs such as chives and parsley are added.
Pieces of ham, crumbled bacon, chicken or seafood are often added for a more hearty dish.
These are mixed together and poured into a pie crust that is sometimes partially or pre-baked according the the particular recipe.
I prefer to pre-bake my crust because it helps prevent the crust from becoming soggy and the custard from becoming over baked.
The above basic Quiche Recipe makes a great addition to your Sunday Brunch or buffet.
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