It is considered something that only those of refinement and taste eat, and everything people of refinement and taste eat must require training at some sort of vast school of foodology. Where one must toil as the underling of a master chef for decades before even being good enough to boil water.
Seriously, though, I think it is a combination of factors, but chief among them being that it is an upper class food. Also, I think a lot of people get hung up on pie crusts, somehow thinking they have to make their own rather than buy pre-made.
I have to agree with Charles that it's the quiche's image as an upper-class food. I've always wondered about the "quiche mystique" myself -- I mean, the only difference between a quiche and a frittata is the crust. And if you choose to make your own, it's not like pie crust is some great mystery, either -- it's dough. It might take a while to make, but it's not like you have to climb a mountain to gather some rare ingredient by the light of a full moon.
Pie crust scares a lot of people. I think that's why there's so many 'no fail' pie crust recipes out there. Something about flour, cold fat, water, and sometimes sugar or salt just scares people.
Charles is avidly in the, fuck it, buy it camp for pie crusts and biscuits. He had a melt down the one time I tried to get him to make drop biscuits. ;)
While I usually do either by hand, I've recently discovered the start it and ignore it joy of cutting fat into flour with my Kitchenaid. =)
Aaaaanyways.
I still remain baffled as to why quiche is considered an upper-class food. Maybe I should re-look up the etymology of 'upper crust'. Hrm. *wanders off to google land*
My guess is simply because quiche is of French origin, and in America French food is considered fancy and expensive and froufrou. In France, the poor folk might sit around eating quiche every day, but in America, a quiche is French cuisine & therefore not something for Joe Shmoe's menu.
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Seriously, though, I think it is a combination of factors, but chief among them being that it is an upper class food. Also, I think a lot of people get hung up on pie crusts, somehow thinking they have to make their own rather than buy pre-made.
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Charles is avidly in the, fuck it, buy it camp for pie crusts and biscuits. He had a melt down the one time I tried to get him to make drop biscuits. ;)
While I usually do either by hand, I've recently discovered the start it and ignore it joy of cutting fat into flour with my Kitchenaid. =)
Aaaaanyways.
I still remain baffled as to why quiche is considered an upper-class food. Maybe I should re-look up the etymology of 'upper crust'. Hrm. *wanders off to google land*
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Except that it started as a rural, rustic food. It doesn't explain how the upper-class mystique appeared. Bah!
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