Quiche Lorraine, is it French or German in origin? I guess that depends on who you ask. Most people presume quiche is French in origin when they think of the dish. That makes sense because quiche originated in France and has been a mainstay of French cooking for many years. Ironically, though, the quiche’s origins may be traced back to Germany. It originated as a regional dish in the kingdom of Lothringen during the Middle Ages. It’s thought that the German word “kuchen,” which means cake, is where the word “quiche” originates—though it doesn’t exactly look like cake these days!
Eventually, France invaded Lothringen, as a result of the conflicts that raged throughout Europe during the Middle Ages. They renamed it Lorraine to better reflect their language after determining that the original name was no longer appropriate for a territory that was now under French control. Once the occupying soldiers saw how good quiche could be, the dish swiftly spread throughout France. And just like that, the Lorraine quiche was born!
What is Quiche Lorraine?
A French tart baked in an open pastry casing, quiche Lorraine has cream, eggs, and bacon or ham filling. It wasn’t well-known outside of Lorraine, France, until the middle of the 20th century. The addition of cheese became customary as its popularity grew both domestically and abroad, despite criticism that it was not authentic. You can serve the dish warm, cold, or hot.
Breakfast Quiche Lorraine:
- 1 Pie crust or Puff Pastry
- 1 Cup Sauteed Mushrooms
- Cheese? An authentic quiche does not have cheese, but if you want to add 1 cup of mozzarella or cheddar, I think you’ll be okay.
- One cup of pre-cooked chopped bacon, Really? If I am going to go to the trouble of making a quiche, I am going to cook the bacon myself!
- 3 Eggs
- One cup of heavy cream. Some recipes say that you can use Evaporated Milk
- 1 tsp. Salt
- 1/2 teaspoon black pepper, or more or less to taste.
How to Put This All Together
- Unroll the pastry on a lightly floured surface. Transfer the crust to a pie pan (8-9 inches wide/ 2 inches deep). Trim off the excess edges of the pie crust.
- Cover the pie crust with parchment paper. Fill it with rice or dry peas to hold the pie crust down. Bake at 350 degrees for 30 minutes. Remove the pie crust from the oven, let it cool down, and remove the rice from the crust.
- Fill the crust with mushrooms and bacon. (And if you are adding cheese, this is the moment.)
- Whisk eggs and heavy cream and pour over the filled pie crust.
- Bake at 375 degrees for about 30 minutes, or until a knife inserted near the center comes out clean.
You can pair this delicious quiche with a sparkling wine. The champagne’s crisp acidity and delicate bubbles can help cleanse the palette, reviving the taste buds and keeping the meal from feeling heavy. The wine’s crisp, dynamic character can complement the quiche’s richness and creaminess, resulting in a well-balanced dish.
I have discovered that you can also pair this Quiche Lorraine with a good Cabernet Sauvignon. The eggs’ high protein pairs well, and the mushrooms produce an earthy umami (savory flavor). A Cabernet Sauvignon is my choice to pair today.
One of the great things about this Quiche Lorraine recipe is that you can be adventurous with it. You can add anything you like to it. Go off the path and try duck, chicken, buffalo wings, boneless, of course, different kinds of cheese, and caramelized onions. Throw in some cranberries. Be adventurous with spices. Use your imagination.
Try this Quiche Lorraine at home, and let me know if you agree with my assessment. Cheers to you, and have a very merry wine tasting!