Quiche Lorraine

Quiche Lorraine

Quiche became popular in the U.S. during the 1950's. Consisting of mainly vegetarian ingredients, it acquired the “real men don’t eat quiche” label in the macho American society, only to blossom into widespread popularity during the later 20th century. Nowadays there are many kinds of quiche, from the original quiche Lorraine, to ones with all sorts of veggies including broccoli and mushrooms. Other ingredients popular in a quiche are ham and/or seafood (primarily shellfish). Serve a quiche at any meal, and almost anyone will enjoy it!

Right about now you are thinking that this is the Hip Guide to Paris, and why am I talking about Americans, but this is about Quiche… and it is now considered a classic French dish. Quiche was actually invented in Germany, in a medieval kingdom called Lothringen. This area later became the Lorraine region of France. “Quiche’ is from the German word ‘Küchen’, meaning cake.

In the past, the original ‘quiche Lorraine’ was an open pie with a filling made from eggs and cream with bacon. It was only later that cheese was added to quiche recipes. If you add onions, then you have a quiche Alsacienne. The bottom crust was originally made from bread dough, but now is made with shortening-type crusts or puff pastry crusts.

Pie Crust

For 2 pies

3 cups flour
1 and ½ tsp salt
1-tablespoon sugar
1 and ½ cups butter
½ cup cold water
1 egg, beaten
1-tablespoon vinegar

Combine sifted flour, sugar, and salt in a bowl. Cut the butter into the mix with a pastry blender until the consistency is coarse, with lumps the size of peas. Stir and work in the egg, water, and vinegar and roll the dough out on a floured board. Line the pie pan with dough, flute the edges, and pour in the filling and then bake.

This recipe makes enough dough for two crusts, so you can save the extra dough in the freezer or make two pies.



Half-pound bacon cooked and cut into small pieces.
1 and ¼ cups heavy cream
4 large eggs
Salt and pepper to taste
Dash of nutmeg
½ tablespoon butter


Preheat oven to 425 degrees F. Place the bits of bacon on the bottom of the piecrust. Whisk together the eggs, cream, nutmeg and pepper in a large bowl, and pour the mix into the piecrust. Cut a half-tablespoon of butter into pea-sized pieces and scatter evenly across the top of the pie.

Place into the pre-heated oven on a middle rack and bake for 35 to 45 minutes, until the top is browned and an inserted knife-edge comes out cleanly.

Let cool for 15 minutes and serve with a salad and a nicely chilled white wine.

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