The saying that "real men do not eat quiche" maybe true because you will never find it
being served at your favorite strip club or sports bar, ( if that is where so called real men
can be found ). The reason why quiche seems unmanly may have to do with the fact that
so many quiches began as being vegetarian. But today you can find them filled with any
set of ingredients so the stigma has started to fade, but no man will admit to it. But there is
one thing that is certain, real men have always men made quiche.
The history of this dish is more than a little confusing. Is it French or is it German? The
real answer is both. Quiche making started in Lothringen around 900-1100 A.D. and
called it kuchen, German for cake. It was Germany at the time but the area went back and
forth between Germany and France for the next thousand years. History buffs of the First
World War will know that area as Alsace-Lorraine, were some of the heaviest fighting
was. It is now the Provence of Lorraine and the name is now given to quiche in its truest
form, eggs, cream, and German smoked bacon and eventually some Gruyere cheese.
The original "Quiche Lorraine" was an open pie with a filling consisting of an egg and
cream custard with smoked bacon or pork pieces. Now what man wouldn't eat that. It was
only later that cheese was added to the Quiche Lorraine. Add onions and you have
quiche Alsacienne. The bottom crust was originally made from bread dough, but that has
long since evolved into a short-crust or puff pastry crust
After World War II, Quiche became popular in England and later in the U.S. Because of its
primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish. Now there
are many varieties of quiche, from the original quiche Lorraine, to quiche with vegetables
of all kinds, mushrooms, ham, seafood and even desert type quiche with fruit and
In French cuisine, a quiche is a baked dish that is based on a custard made from eggs
and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the
other ingredients are added for a secondary baking period. Other ingredients such as
cooked chopped meat, vegetables, or cheese are often added to the egg mixture before
the quiche is baked. Quiche is generally an open pie, but may include an arrangement of
tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast,
lunch, or dinner, depending on local customs and personal tastes.
Quiche became popular in England sometime after the Second World War, and in the
United States during the 1950s. Today, one can find many varieties of quiche, from the
original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood ( primarily
shellfish) and can be served anytime of the day.
So next time you are making this dish of eggs, remember that a quiche is a method and
can be made anyway with anything you desire from vegetables to leftover pasta, so be as
creative as you like and come up with your own kind of a quiche, and don't forget to name
it after yourself, instead of "Lorraine".