The Quiche Lorraine

     Originally an open custard pie that was filled with bacon or small pieces of pork fat, the Quiche Lorraine that most people know today has broccoli, cheese, mushrooms, ham, or seafood. However, to true defenders of the quiche Lorraine, there is only one true way to make it.

     As a region situated on the German border, Lorraine kitchens have always had a traditionally large German influence. In fact, the word “quiche” actually comes from the German word “kuchen”, which means cake. Apparently, the only thing that has remained stable in this region is the love for quiche; the Lorraine region has gone from being a part of France, then German, and now French again (it’s a wonder they can keep track). The quiche Lorraine has humble beginnings; it was a rustic farmer’s food that was cooked in a cast iron skillet. There was no puff pastry crust or crimped edges, but a simple bread dough was used to hold the tasty custard.  

        

     As far back as the mid-16^th century, the royal court in Nancy (a large city in Lorraine) was eating quiches, but as for the history of the quiche Lorraine that we know, that recipe has only been around since the 1800s. As with most traditional recipes, there is much debate over the true way to cook a quiche Lorraine, but there are some aspects that everyone agrees go in a true quiche. Instead of the modern way of replacing half (or maybe all) the cream with milk, the traditional quiche Lorraine should be “stiff crème fraiche” (which is a soured cream containing 30% butterfat). There is no common liquid cream for their beloved quiche Lorraine. Even the recent addition of shredded cheese has caused an uproar among the defenders of the true quiche Lorraine. I, however, think that the addition of cheese makes a tasty addition, but I digress.

    

     While most quiche Lorraine’s sold now are premade, and then sold to consumers, there are thousands of recipes online. Just make sure that it stays true to the original spirit of the quiche Lorraine! I hope this inspires you to go make your very own quiche Lorraine (or at the very least buy one from your favorite French boulangerie). 

-Samantha Tosh