Quiche Lorraine

Although quiches can be made with nearly anything, from meats and vegetables to seafood, herbs, and cheeses, the king among these delicious baked tarts is still the original quiche Lorraine, consisting simply of a shortcrust dough base that is filled with bacon, eggs, cream, nutmeg, and a dash of salt and pepper.

The word quiche is thought to have been adapted from the German word küchen, meaning cake, as the first Lorraine quiches were made with bread dough instead of shortcrust dough. In the French region of Lorraine, it is traditionally served on May Day as an accompaniment to roasted suckling pig.

Any other day in the year, it is served as an appetizer, usually with a green salad on the side, and it is typically consumed either at room temperature or warm, while the golden-brown crust is still crunchy.