While we were in Corsica we rented an apartment and, with a kitchen available, did most of our own cooking. Maurice’s son and his family were with us and Mary, the girlfriend of Maurice’s son, did a lot of the cooking. She has the French flair, throwing things together and coming up with great meals. On the last night she decided to make a quiche Lorraine and I made a video of her as she put it together. I had to cut out quite a bit as the baby started crying, Maurice came into the kitchen talking and his son came in whistling but I got most of it. One thing I couldn’t use because of the noise was the fact that she used store bought crust instead of making her own. It’s really good in France and it comes with the paper that you put under the crust. You can use it to lift the quiche out of the pan if you wish when it has cooled down. It was quickly gone. Very tasty.
I read this about the history of Quiche Lorraine: It is a classic dish from the French cuisine which originally was an open pie with a filling consisting of an egg and cream custard with smoked bacon. Quiche actually originated in Germany in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word quiche is from the German Kuchen which means cake. At one time no cheese was added. If you add onions, as I do, it becomes a quiche Alsacienne.