Quiche Lorraine

What my partner, Jane and I made is the quiche Lorraine, a warm savoury dish that can also be served cold, however warm is ideal. Usually served in a crust, filled with cream, cheese, onions and bacon. Normally it has lardon, cubes of pork fats, but we chose bacon as it is more convenient and accessible ingredient. Quiche lorraine named for the Lorraine region of France, is a popular variant that was originally an open pie with a filling of custards with lardons. There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, e.g. florentine (spinach) and provençale (tomatoes).



We selected the dish as we are both are interested in the french culture, and what's more French than making a dish called quiche. (Fun fact) quiche was first used in 1805's in the English language, that was 'borrowed' from the french and looking at its etymology of the word it literally means 'cake' or 'tart'.
Although the quiche dish is French, the custard in the pastry dish was known to be in the English cuisine at as early in the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century.

The former of cury and in 15th-century cookbooks as well. We thought that this was a good example of how two cultures collaborating to make a even better dish was a reflection of how food hybridization is a good progression in gastronomy whilst maintaining their respective identity.

Whilst making the Quiche I also had the important job of taking photos of my wonderful partner and the dish, throuighout the process I learnt alot about cooking from her, as I did the tedious jobs for her and how to do it effectively through her teaching.

My first taste was actually at the food fair, the final dish anyway, and my its tasted awesome. It definetly tastes alot better than it looks and it seem to have done well.

When the quiche was presented in the food fair it was first seen with skeptisim, was it sweet or was it savoury, one girl even asked which it was. But first impression are decieving, the moment the first person took one and took a bite it spread like wild fire. It was all "have you tried the quiche?" "where is it?!" it certainely made us feel good, as they had no idea the makers were in ear shot of their conversations. We enjoyed the food fair as there was many great dishes and are very glad the quiche was a huge success.