Quiches have been made in Lorraine since the 1500s, and although you can find dozens of different kinds these days (salmon and sorrel is a popular one), the original version, quiche Lorraine is one of the most controversial of famous French dishes.
There’s the crust issue. Should it be a yeast based thin bread-style crust, as per the original recipe in Lorraine, or should it be pâte brisée or maybe even puff pastry?
Then there’s the filling issue. Everyone agrees on eggs in thick cream, but the rest is up to debate. Most include lardons or thin strips of ham. Then someone in Paris added Parmesan. Then Escoffier added Gruyère, and it became a fixture by 1950, but there are still those who say jamais!
Image by demi