Quiche Lorraine Day!


 

 

 

National Quiche Lorraine Day!!

May 20th is not only a time to make some Quiche Lorraine at home, it's also a time to listen to a silly song by the B-52s (whose song isn't about the cheese and bacon pie, rather a green poodle).

Quiche Lorraine is believed to have originated in the Lorraine region of France, hence the name. The original Quiche Lorraine consisted of an open pie, made using a bottom crust with a filling of custard and cubes of port fat.

The cheese was added to the recipe at a much later time. Today, you’re more likely to find it made with bacon cubes rather than fat, but it’s just as tasty.  Usually, recipes call for Gruyère or Comté cheese, but you can use all sorts if you wish.

Traditionally, a Lorraine doesn’t include onions – if you do pop onions in your Quiche Lorraine, you’re making a Quiche Alsacienne (the Alsace is to the north of the Lorraine).

Quiche is often regarded as being birthed from French cuisine, but it may have started life in medieval Germany.  The word is derived from the Lorraine Franconian word  “Küeche” (meaning “cake”).  

The world largest quiche was made by chef Alain Marcotullio in 1997. It baked for over 18 hours and included 321 gallons of milk, 2000 eggs, 150 pounds of bacon, 130 pounds of butter and more than 140 pounds of flour!

HOW TO OBSERVE  Buy some Gruyère or Comté from us and hone your culinary skills with this easy Quiche Lorraine recipe.

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