Quiche Lorraine
Popular at picnics, this eggy open-faced pie hails from the Lorraine region of France.
Back in the 16th century it was the kingdom of Lothringen, which was then part of Germany. When the area later became French, its name changed to Lorraine – the word “quiche” is a derivation of the German word “kuchen” (cake).
In its traditional form, it features eggs, French lardons and
cream – ingredients that were all available from local farms. Gruyere cheese is sometimes included. If onions are added it becomes a quiche Alsacienne.
The Lorraine hotpot – a stew with sausage and vegetables – also hails from the area, but doesn’t go quite so well with the ham sandwiches and Scotch eggs of a British buffet. tourism-lorraine.com