Michelle Darmody: How to make a Quiche Lorraine

In the traditional recipe, the filling is simply made of eggs and cream with crispy bacon lardons. Cheese has been added in more recent decades. I use a French cheese in keeping with the recipe’s history, but you can use a different one if you prefer

Quiche has stayed a very popular dish because of its versatility and its adaptability.

Quiche Lorraine is a classic that originates, as the name suggests, in the Lorraine region of France. It dates back to the 16th century. It is a peasant dish that apparently travelled outside of France after World War II, soldiers ate it while there, and then recreated it when back in their home countries. 

Quiche has stayed a very popular dish because of its versatility and its adaptability. It serves just as well cold and, in fact, is easier to transport and slice once cold, as it firms up and cuts much easier.