9 Nasty Truths About Your Favorite Foods
Finally, BBQ Pitmasters Gets It Right
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Named for the Lorraine region of France -- and borrowing from "kuchen," the German word for cake that was eventually altered to "kische" -- the quiche Lorraine is a hallmark French dish that dates back to the 16th century and is still served in France as a light lunch available at boulangeries, or a first course or hors d'oeuvre at dinnertime.
Julia Child, in Mastering the Art of French Cooking, described the original quiche Lorraine as an open pie with a filling consisting of an an egg and cream custard with smoked bacon or lardons. Today, in France, the quiche Lorraine is filled with beaten eggs, créme fraîche and bacon pieces all baked in a flaky pastry shell, but it's still served without the addition of cheese (in the U.S. we often add Gruyere). The addition of onions technically makes it a "quiche Alsacienne."
For the American-born French food expert and chef Thomas Keller's quiche Lorraine recipe, check out Chowhound's helpful discussion on baking your perfect tart.
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Years ago I went out with a girl whose mother was named Lorraine. I'm not sure if she ever made quiche or not, but I probably wouldn't have eaten it. If you recall, real men don't eat quiche.
