National Quiche Lorraine Day is on May 20, and people couldn’t be more pleased that Quiche Lorriane is getting the attention it rightly deserves. Quiche Lorraine has humble beginnings in Medieval Europe and has managed to evolve and tingle the taste buds ever since. Imagine a full English breakfast including Cheesy Eggs, baked Beans on Toast, Bacon, Sausages, maybe Sauteed Mushrooms.
Though hailed as a French dish, Quiche Lorraine originated in the German Kingdom of Lothringen modern-day Lorraine, during the 1500s. Lothringen was unique because of its geographical location between both France and Germany, with each Country laying claims to the region at different points in history.
The Germans in Lothringen had an open Pie with bits of meat, the ‘Kuchen,’ which means ‘Cake’ in German. This savory Cake evolved into the word ‘Kische’ and when France conquered Lothringen, they conquered the rights to the dish as well. It was renamed Lorraine and the spelling of ‘Kische’ was Frenchified into ‘quiche’ (pronounced kee-sh). It was said to be a favorite of Duke Charles III of Lorraine.
Quiche was originally a poor man’s dish, the key components of Quiche Lorraine at the time were Custard made of Cream and Eggs, and Smoked Bacon or Lardons which is cubes of Lard, which were cooked on a Bread-base in a cast-iron skillet. These were all staples that most households had. Cheese was added later on, as the Quiche evolved. A traditional Quiche Lorraine also doesn’t include Onions, so adding those will turn a Quiche Lorraine into Quiche Alsacienne.
While not much is known about how National Quiche Lorraine Day itself came into being, Quiche itself rose in popularity in the 1970s and 1980s. Due to its versatility, Quiche became a popular brunch item which we all know how millennials love brunch that could be served hot or cold and was equally good as both a vegetarian and non-vegetarian dish. Though briefly losing popularity among men in the 1980s because Quiche was associated with brunch a ‘feminine’ concept, Quiche made a comeback by the next decade and is as popular as ever now
LET’S CELEBRATE NATIONAL QUICHE LORRAINE DAY
- If your creative juices are flowing in the kitchen, this would be a great time to try your hand at making a Quiche Lorraine yourself. The ingredients you need are Bacon, Eggs, Cream, Milk, and Cheese. Test your knowledge in the kitchen and make a Shortcrust Pastry from scratch.
- Pair your Quiche Lorraine with a nice white Alsatian Wine from the region of Alsace, and go for a picnic with your loved ones, catching the last rays of the spring sunshine.
- Many people find it daunting to make the Pastry Crust, just because the Dough can always be a bit tricky to get right. Confront your fears and learn how to make Pastry from scratch. After that, there’s no going back to store-bought crust, ever.
FACTS ABOUT THE REGION OF LORRAINE
- The historical role model for women, including Joan of Arc, hails from Lorraine.
- The feminine name, Lorraine, is derived from the Germanic ‘Lothar,’ meaning ‘famous army’.
- Alsace and Lorraine is a popular region in France because of its viticulture, producing quality white Wines.
- Apart from its Quiche, Lorraine is known for its Madeleines, Mirabelle Plums, Macarons, and a dish called Lorraine hotpot.
- The region of Alsace and Lorraine has been a site of a tug-of-war between France and Germany for Centuries.
WHY WE PEOPLE NATIONAL QUICHE LORRAINE DAY
- Did you know there’s almost no limit to the combinations of things you can put in a Quiche, as long as you have the Eggy Custard part and Pastry.
- To set your Quiche out from others you can even use ingredients that are specific to your culture and make the Quiche your own.
- Not only is Quiche suitable for all mealtimes, but Quiche can also be adapted to suit different kinds of occasions. No, matter weather your aiming to impress your boss over dinner or welcome new neighbors Quiche can be dressed up or down.
- Since the filling of a Quiche just involves tossing things into your Eggy Custard, Quiche is a great dish to get the whole family involved in prepping. Did you know a traditional Quiche Lorraine is even simpler to prepare, so enjoy bonding in the kitchen as you prepare this recipe.
Recipe for Quiche Lorraine
Prep Time:
15 mins Cook Time:55 mins Additional Time: 10 mins Total Time: 1 hour 20 mins Servings: 6 Yield: 1 (9-inch) quiche
Ingredients
12 slices bacon
1 cup shredded Swiss cheese
⅓ cup minced onion
1 (9 inch) prepared pie crust
2 cups light cream
4 large eggs, beaten
¾ teaspoon salt
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper
Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.
- Sprinkle bacon, Swiss cheese, and onion into pastry shell.
- Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.
- Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.
- Allow quiche to sit 10 minutes before cutting into wedges.
Thank you,
Glenda, Chalie and David Cates
