Quiche Lorraine is a savory pie that originates from the Lorraine region in northeastern France. Its history is deeply rooted in German and French culinary traditions, and its evolution has spanned centuries. The word "quiche" is derived from the German word "kuchen" which means cake. The earliest versions of the quiche can be traced back to medieval Germany. The original dish was made using bread dough as a base, filled with a mixture of eggs, cream, and meat. As the dish made its way to the Lorraine region of France, it became popularized as "Quiche Lorraine." In its traditional form, it was made with a base of puff pastry filled with a creamy mixture of eggs, cream, and smoked bacon or lardons. Cheese was not originally a part of the classic recipe. Over the years, various adaptations of the quiche emerged. Cheeses like Gruyère became popular additions, and variants like Quiche Alsacienne, which added onions, came into being. Today, quiche has diversified immensely with ingredients such as mushrooms, spinach, salmon, and more being incorporated into recipes worldwide. After World War II, the popularity of Quiche Lorraine began to spread beyond the borders of France. By the 1950s and 1960s, it had become a well-known dish in the United States. It was often perceived as sophisticated and gourmet, making it a staple in upscale American restaurants and cafes.
You can make it in advance.
Use fake bottom baking tray. Do not use any oil on the tray, dough is fatty enough it will not stick.
You can use white beans as baking weight. Don't toss them in the trash after! It can be used in baked beans recipe.
This recipe is based on Quiche Lorraine recipe by Julia Child.