History

• Quiche lorraine has origins in the French countryside in medieval times. The original dish had a very rural sensibility to it. It was originally prepared in a cast-iron pan and the edges of the pastry were not crimped off. Nowadays, the dish is served throughout France with a modern touch, as the pastry edges are now neatly crimped.
  
  

Geography

• Quiche lorraine is eaten all over the world, though unsurprisingly, it is most common in its country of origin, France. Within France, quiche lorraine is particularly popular and abundant in the southern areas. That is because lighter meals are preferred in those regions, most likely because of the warmer climate, and quiche lorraine is not a heavy dish. However, quiche lorraine was originally made in the Lorraine region of France, which is in the north and close to Germany. Lorraine has a heavy German influence on its cuisine because of this.
  
  

Potential

• Historically, the bottom crusts were made of bread dough. Nowadays, however, most recipes use a puff pastry crust instead. This way, the quiche develops a fluffier, lighter and crispier feel, which many people prefer. Also, even though the original quiche lorraines did not contain any meat, they now usually have small bits of pork or minced bacon.
  
  

Considerations

• Lots of extra components can be added to quiche lorraine. When cheese is added, it is usually gruyere. If you want to make your quiche a little more exciting, there are various "extras" you can add. These include fromage blanc (yogurt), creme fraiche, pepper and mushrooms. It all depends on your tastes and what you like.
  
  

Expert Insight

• If you plan to prepare your own quiche, there are a few tips to consider. If you want a rich taste, use heavy cream. Use a deep-dish pie pan with high sides. Jelly roll pans or casserole dishes are suitable as well. Experiment with different cheeses, but avoid Limberger cheese because it does not combine well with quiche lorraine. Also, make two quiches because they freeze well.