Quiche Lorraine Is the Ultimate Easter Brunch Recipe (2024)

FAQs

Why is Quiche Lorraine special? ›

Central to the Quiche Lorraine's appeal is the delicate balance of flavors. The creamy custard base, crafted from eggs and cream, provides a velvety backdrop to the savory bacon and cheese. Each bite offers a harmonious symphony of tastes that dance on the taste buds, leaving a lasting impression.

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.

While Buckingham Palace named the dish a quiche, Évelyne Muller-Dervaux, the French grand master of the Brotherhood of the Quiche Lorraine (Confrérie de la Quiche Lorraine), said, "I think I would call it a savoury tart." Laurent Miltgen-Delinchamp, member of the Brotherhood, said: "I think it would have anyway better ...

Quiche Lorraine has origins beginning in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake.

Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

There's no right or wrong answer to this question, as quiches are great served hot or cold. Cold, they can make a fantastic light lunch on the go, are a popular dish at any buffet table and perfect for picnics.

You could have it with a mixed green salad, unless you prefer to add steamed broccoli or leeks to the quiche batter. Either way, in Alsace, it was well complemented by a glass of the local white or a light red wine. Quiche became quite a rage in the United States a decade or two ago.

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Why is it called quiche Lorraine? ›

History. According to Larousse Gastronomique, quiches (sometimes spelled kiches) originated in the eastern French region Lorraine. The name may derive from the German Kuchen, a term used for similar dishes.

Way back when- the birth of quiche

It dates back all the way to medieval times, when it became a local cuisine in the kingdom of Lothringen. It's believed that the word “quiche” comes from the German word “kuchen”, which means cake- although it doesn't really resemble what we know as cake nowadays!

What Is Quiche Lorraine? Quiche Lorraine is a French tart made with eggs, cream, pork, and sometimes cheese. The dish is native to Lorraine, a region in Northeastern France. It can be served warm or cold.

History. According to Larousse Gastronomique, quiches (sometimes spelled kiches) originated in the eastern French region Lorraine. The name may derive from the German Kuchen, a term used for similar dishes.

Quiche Lorraine. Quiche became popular in England sometime after World War II, and then in the U.S. during the 1950's. Fun Fact: During the 1900's, quiche was often considered to be a food avoided by “real” men, as it often contained only small quantities of meat.

They decided that the local name was no longer fitting for a region that now belonged to the French, so they renamed it Lorraine to better suit their language. The occupying forces discovered just how delicious quiche could be, and it quickly became a popular dish throughout France.

As a brunch food, the quiche, or breakfast pie, gained popularity in France over a long period of time; however, it really grew in esteem in the US during the 80's and 90's, as a way to prepare breakfast ahead of time. As an easy-to-make “breakfast casserole,” it became a suburban cuisine staple; sometimes.