When I’m in France, I seem to spend a lot of time thinking about food! But not necessarily quiche . This brings me to the question: What makes the ideal quiche? Perhaps you make your own. Nowadays quiches are everywhere. They can be bought and prepared with every imaginable filling. I’ve even made a crustless quiche. Nevertheless, I am a quiche ‘purist’. I am talking about the original Quiche Lorraine.
I spent a year in Metz, a city originally in the administrative region of Lorraine. (Can you see where I’m going with this?) Although quiche is considered a classic French recipe, it originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.
The original ‘quiche Lorraine’ was an open tart with a filling of egg, cream and smoked bacon. It was only later that cheese was added. This addition has not been welcomed by everyone and I discovered that there is even a (rather small) Facebook group called “Défense et Promotion de l’Authentique Quiche Lorraine”. This group defends (although I’m not sure if it’s still active) the name and reputation of the Quiche Lorraine, confirming that the original Quiche Lorraine DOES NOT contain CHEESE…
I’d love to know your position on quiche. Are you also a traditionalist and a lover of ‘quiche Lorraine’ or are you a fan of other fillings?
Here’s a slightly tongue-in-cheek (!) clip showing how to make a quiche, although this French cook does add cheese…
Fancying France 
I’ve made Quiche throughout the years, but never Quiche Lorraine. But, the idea of all that bacon, is very temping. Throughout the year, I heavily monitor the amount of bacon in our diet but when Thanksgiving and Christmas songs around, it’s no holes barred when it comes to the big B!
I haven’t thought about Quiche for a while but now I’m researching and might try Bon Appetite’s Quiche Lorraine.
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Yes, Quiche Lorraine isn’t exactly healthy! Pastry, cream and bacon…It is a delicious treat and, in France, is often eaten as a starter (a small piece!).
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Quiche is kind of like pizza–a vehicle for emptying the fridge. We have it often, sans lardons, for a meatless meal.
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You’re right, a quiche can be very versatile!
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Love quiche, especially with lardons and cheese. Smoked salmon and asparagus in spring and mini quiches made from pastry scraps thrown in the freezer. Merry Christmas June too!
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I love smoked salmon, although not asparagus. Happy Christmas to you too!
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I used to make quiches all the time – but no longer! I’m trying various supermarket quiche lorraine’s. They’re Ok but not the best. So after Christmas I may bake one!
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If you do, let me know how it goes!
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I am a huge fan of quiche but don’t like it too ‘egg-custardy’, so I guess I’m not a traditionalist. I had no idea that the original did not contain cheese! I like mine very cheesy. I do make my own but also but Tesco Finest caramelised onion quiche as it is delicious.
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Caramelised onion quiche does sound delicious!
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Happy to buck the purist trend and put in a quiche whatever I have on hand. Here in Australia, shop bought/supermarket ones tend to be incredibly stodgy and not at all appetising, so home-made all the way. #allaboutfrance
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I totally agree! I’ve tried to comment on your #AllAboutFrance post but I’m not sure if it’s worked. I’ve either commented a couple of times or my comment is in cyber space! Any ideas, please?
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Sorry June. I do have trouble with the comments option. Many people have let me know that they have tried but not been able to leave comments. I failed leaving a rely on my own site at one stage, so I really am no help at all! Thank-you all the same.
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How frustrating for you! All part of the joy of blogging, I guess…
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I do like traditional quiche Lorraine. One of the best ones I’ve ever eaten was in the Alsace region! When I’m at home, I will quietly add other ingredients into the mix though. 🙂 #allaboutfrance
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Alsace is definitely the ideal place to eat quiche. I’m guessing we all experiment with quiche ingredients, on the quiet! Thanks for your comment #AllAboutFrance
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With a family-in-law from Lorraine I’ve eaten an awful lot of quiche Lorraine over the years. My MIL is a purist and makes a very delicious traditional one but I tend to make all sorts of fillings. It’s a standard mid-week supper for us, always homebaked, sometimes Lorraine, other times whatever is in the fridge/whatever I fancy. Salmon, asparagus, spinach, tomatoes etc make frequent appearances. I didn’t know the origins of the name, so thanks for the lesson. Thanks for linking to #AllAboutFrance
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I bet your MIL makes a fantastic quiche! When I lived in Lorraine, I used to love it when a slice of QL was served as the starter. I haven’t actually made a quiche for ages but having read all the comments and suggestions on my post, I think it’s time I did! #AllAboutFrance
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I make loads of quiches depending on what I have available – veggies, fish, lardons, chorizo but always with cheese! Any cheese so could be cheddar, Camembert, goat’s cheese or what-ever is lurking in the fridge and in need of being eaten. Love quiche. Can you tell?! #All AboutFrance
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It seems that most people use what ever is available in their quiches which is a great way of using up bits and bobs. Yes, I can tell that you love quiche! Thanks for commenting. #AllAboutFrance
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I’ve never been much of a fan of quiche, even less now I don’t eat eggs! Nevertheless, it’s interesting to hear the history and opinions of others… Thanks for sharing at #allaboutfrance
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Thanks for commenting. If you don’t eat eggs, quiche is definitely off the menu! #AllAboutFrance
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