Quiche Lorraine, as indicated by its name, originates from Germany, Lothringen, later renamed Lorraine by the French. Lorraine is a French region in the North West of France and borders Germany. The word “quiche” is derived from the German word “kuchen” meaning cake. History ---------- This French quiche dates back to the 16th century. In fact, during this period it was regaled in the royal court of Nancy. It has also been said that Charles III, the Duke of Lorraine, regularly enjoyed Quiche Lorraine on a regular basis. Quiches became popular in England after the 2nd World War and in the United States during the 1950s. Many traditional French recipes like Quiche Lorraine were generally simple since they were made when people did not have a lot of money to buy various types of food. The basic ingredients were easily obtained from farms and villages in the area. The original recipe was rustic in style and was cooked in a cast-iron pan. The quiche was an open pie with a filling of eggs and cream custard with smoked bacon. However, custards in pastry were known in the english cuisine as far back as the 14th century. The recipes for custards baked in pastry containing meat, fish and fruit are referred to as “crustardes of flessh” and were known as “crustade” in the 14th century. Today ----------- Quiche Lorraine as we know it today dates back to the 19th century. In France it is served as a light lunch or hearty appetizer and because of its versatility and simplicity this dish is known as a humble ambassador of Lorraine cuisine throughout France and of French cooking throughout the world.
By Lila McDowell
