WHERE TO TRY IT
Le Paris Brest
The classic Lorraine is served alongside other versions.
22 Haynes St, Kalamunda, WA, (08) 9293 2752.
The addition of some hearty beef stock in the pastry buoys these ham-filled, cheesey quiches.
117 Macleay St, Potts Point, NSW, (02) 9358 6014.
An age-old recipe handed down from the owner's great grandmother from Lorraine? You can't beat that.
Cnr Lygon & Fenwick sts, North Carlton, Vic, (03) 9347 4029.
This classic is perfect for summer lunch. Just add salad.
Quiche? Bah, not food for ‘real men’. Up until the 20th century, the pansy attitude towards quiche eaters stemmed from the lack of meat in the recipe. This savoury egg and cream-filled tart, as its name suggests, originated in Lorraine. In Medieval times, Lorraine, then known as Lothringen, was part of Germany. Indeed, the French term quiche derives from the German word for cake, kuchen. The Oxford Companion to Food (Oxford University Press) notes that the original recipe contained no meat, only egg and cream, but it’s the version with bacon and sometimes cheese which has come to be known as quiche Lorraine. If using different fillings, choose those which can withstand the long baking time.
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