Crazy About Quiche

When thinking of quiche, one usually thinks French; however, this tasty egg dish actually originated in Germany in the middle ages. Yet, once the area of the quiche's origins became French, the dish was quickly adopted into French cuisine, becoming popular in England and ultimately the United States and Canada as well. 

The modern quiche is a bit different from early versions, especially when it comes to the variety of ingredients and the crust composition. Today, the quiche consists of a pastry shell for crust filled with a baked custard made from eggs, milk, and cream. The most popular variety of French quiche is the Quiche Lorraine, which includes the original filling additions of smoked bacon (or lardons). The modern Quiche Lorraine may also include cheese (Quiche Gruyère) or even onions (Quiche Alsacienne). 

However, quiches can be as diverse as the chefs who make them and the geographic regions in which they are served. Common quiche additions include cheese, mushrooms, spinach, tomatoes, and more! While the quiche is often served as a vegetarian dish, many favorite breakfast meats may be added as well, such as bacon, ham, and sausage. The best quiches incorporate only a few extra additions, allowing those flavors to really complement one another, without overpowering the taste of the quiche itself. 

Here at Chez Daniel, we love quiche! So much so, that we actually have a Quiche du Jour on our Lunch Menu. Served with straw potatoes, vegetables, and a salad, Executive Chef Pierre Jean Laupies' daily quiche variety is as authentic and tasty as one could expect, no matter which side of the Atlantic you find yourself on! 

If you're hungry for quiche and want a good spot to enjoy a summer lunch, we invite you to visit Chez Daniel this week. 

À bientôt !