Quantum physics is a branch of theoretical physics that deals with invisible units of energy known as quanta. Quantum physics is based on the idea that energy is not continuous, but rather supplied in small, quanta units.
There are five main ideas represented in Quantum Theory:
- Energy is not continuous, but comes in small but discrete units.
- The elementary particles behave both like particles and like waves.
- The movement of these particles is inherently random.
- It is physically impossible to know both the position and the momentum of a particle at the same time. The more precisely one is known, the less precise the measurement of the other is.
- The atomic world is nothing like the world we live in.
But, you know what?
We're not gonna talk about that today.
Because that stuff really gives me a headache and it reminds me of those word problems in algebra class.
For example: If you have three fat men on a purple train, each carrying two five pound sacks of flour and traveling north at 80 mph with and a 32 mph wind from the south, how long will it take to get 200 miles, minus 16 and three quarter yards?
So...Today we're going to discuss "quiche".
If you're a boring cook like I am, throwing out an elegant word like "quiche" can bring people to your kitchen table in groves. There's something so delicious and mysterious about "quiche", as well as serving it for "brunch".
" I'm having quiche for brunch" makes you sound healthy, wealthy and wise.
But face it, people. It's just a bunch of eggs with stuff thrown in. And it's usually not that finger-lickin' gourmet treat you might be expecting. (At least mine isn't.)
"Quiche" originated from the German word, kutchen, which means cake.
The French people in the Lorraine region of France began pronouncing it "quiche" and soon became famous for their Quiche Lorraine- an open pie consisting of eggs and custard with smoked bacon and lardons.*
*(Lardon is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. (Wikipedia)
Other versions of the baked dish were made with onions and cheese.
In the 1950's, the popularity of quiche began a series of recipes including broccoli, mushrooms, spinach and ham. Even seafood.
So, if you are looking for a quick and easy meal that sounds like you might be a snobby (but proficient) cook, then quiche is for you.
I've even baked it before.
Just grab a few eggs, a head of wilted broccoli, some ham (smell it first to see if it's still good), a cup of cheddar cheese (preferably not green), and stir that all up with some Bisquick. Pop it in the oven- and before long you'll be talking like Julia Child and hosting weekend brunches, dressed in an apron and heels.
No one has to know that it's just eggs with leftovers added!! That will be our little mystery.
Just like quantum physics.