Behind the French Menu
Bryan G. Newman
The most famous quiche is still the Quiche Lorraine. It is is a mixture of eggs and fresh cream poured into a piecrust; usually with finely chopped bacon bits. Originally, and traditionally, this dish was made without cheese; now cheese, or no cheese, depends on the chef. On the local menus for the speakers of Franconian, the local German dialect, a Quiche Lorraine will be a Lothringer Speckkuchen. Try and get your tongue around that, or just order Quiche Lorraine as it is much easier.
Outside of the Lorraine, and even more so outside France, quiche has become the name for any number of recipes baked in a light flaky pastry case. Today any pastry case recipe may be made into a "quiche" and then served hot or cold. The idea of a pie in a pastry case was certainly not an original Lorraine invention; however, they did create the name and the demand for quiche. Along the way that made the Quiche Lorraine an international dish and made their own part of France famous. I have, to my sorrow, on my travels, seen USA versions of Quiche Lorraine made with processed cheese.