Q is for… quiche lorraine

What is it? 

Quiche lorraine is a savoury open tart with a filling of eggs and cream, with smoked pork (lardons or bacon). It can be served hot, warm or cold. It is the best-known and earliest style of quiche, the recipe from which later variations developed. 

How do you say it? 

Keesh loh-rehn.  

Where’s it from? 

Well, the clue’s in the name! The word quiche comes from the German kuchen (cake), which makes sense given Lorraine’s French-German heritage. The earliest versions were baked in bread-dough cases before shortcrust became standard. The filling was originally just eggs and cream, with lardons appearing in many local recipes. By the 19th century, some cooks were adding cheese, a move which remains controversial. In the decades after the Second World War, quiche lorraine became fashionable far beyond Lorraine itself. 

Why is the addition of le fromage controversial? 

Traditionalists insist true quiche lorraine contains no cheese – just eggs, cream and lardons – and dismiss later additions as inauthentic. Commercial versions, however, usually include cheese. 

Where can I buy it? 

Just about everywhere (though it will probably contain cheese)! 

Can I make it at home? 

Of course – it’s extremely easy to make and it’s delicious to boot. Have it hot with a jacket potato for supper, warm with salad at lunchtime, or pop it in a picnic hamper and enjoy it en plein air. Give this recipe a go, or perhaps this one – both are authentic (without cheese!). Serve it with Alsace Riesling, Pinot Blanc or Pinot Gris, or with a light red such as Beaujolais.  

Where can I find out more? 

The Confrérie de la Quiche Lorraine promotes and protects this regional dish. Members don ceremonial attire and take part in events such as the Fête de la Quiche in Dombasle-sur-Meurthe, which includes baking competitions, live music and processions. The brotherhood has even lobbied for road signs declaring Dombasle-sur-Meurthe the ‘capital of quiche lorraine’ and is campaigning for UNESCO recognition of the dish as part of Lorraine’s cultural heritage. 

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