*According to National Graphic, “a real quiche is only ever filled with three things: bacon, eggs, and crème fraiche [a dairy product similar to sour cream].”
*The first use of the term quiche Lorraine was in 1925.
*Quiche can be served warm, cold, or at room temperature.
*Modern-style quiche was a favorite of people fleeing the Franco-Prussian War in 1870 – 71.
*In 1982, Bruce Feirstein published the book, Real Men Don’t Eat Quiche. For a while it negatively affected the American popularity of quiche. Within a short period of time its popularity rebounded. People didn’t want to give up one of their favorite foods.
*In the 1970s and 80s many chefs believed that the American version of quiche was more like a casserole.
*Most quiche today contains cheese.
*The APQ (Association for the Protection of the Quiche) holds annual world championships for the best quiche. They believe that “anything goes as long as it includes eggs, cream, and salt – alternatives are permitted – even encouraged.”
*There are many varieties of quiche although the regions of Alsace and Lorraine in France claim to be the only authentic ones.
*The quiche we know today probably originated in Lothringen (Lorraine) – a medieval Germanic kingdom.
*The modern quiche crust is buttery and flakey.
*The original quiche crust was made from bread dough.
*Quiche can be made gluten-free, dairy-free, and vegan.
*Israeli-style quiche is known as pashtida.
*According to Dennis Keohane in Just Cook, “quiche is the ultimate brunch food.”
*Before quiche, the Germans had speckkuchen, a dish made with eggs, bacon, and cream cooked in bread dough.
*National Quiche Lorraine Day is held every year in May.
*According to Pierre Guernier in French Moments, “if you call someone a quiche in French, you’re not exactly giving them a compliment . . . it’s slang for someone a bit clueless, a bit of a fool.”
*The largest quiche ever made came from Paris and Chef Alain Marcotullio. He used 125 quarts of milk, 1,928 eggs, 156 pounds of bacon, 134 pounds of butter, and more than 140 pounds of flour. It baked for 18 hours and fed more than 125 people.
*The most popular quiche is Quiche Lorraine.
*The 1586 court records of French King Charles (IX) indicated that quiche was a good dish to serve during lean days. Almost 500 years later, another King Charles (III) was coronated in 2023 – the King of the United Kingdom of Great Britain and Northern Ireland. Pierre Guernier wrote in French Moments, that the “official dish of King Charles III coronation [was] quiche.” (see the two King Charles below, compliments of Wikimedia Commons).
*Below is the modern coronation quiche, compliments of Wikimedia Commons).
Brilliant article on a brilliant food! Although I would not call somebody a quiche in French, I would certainly eat any quiche presented to me in any language. As always, you bring such fun history and factual tidbits to a delicacy that while I love, I never gave much thought to its history. Wonderful!