Caramelized Onion Quiche

I won’t pretend that the above has anything to do with history, not yet at least. It’s a tester recipe for a forthcoming book by Isa Chandra Moskowitz, using tofu and other ingredients to substitute for the traditional egg. But the quiche itself actually does go back quite a way, to the medieval kingdom of Lotharingia, roughly corresponding to the region of Lorraine in modern-day France (hence, quiche Lorraine). In the English-speaking world, the word quiche itself doesn’t appear in the language until the early twentieth century, but instructions for egg-based tarts appear as early as the fourteenth, in Forme of Cury, a manual of cookery for the court of Richard II. Medieval quiches appear to have been typically more heavily spiced, slightly sweetened, and often mixed with chopped beef marrow or pork. When I feel sufficiently motivated, I might just have to whip up some seitan and make a mock-medieval version…