Lorraine, northeastern France. The word quiche derives from the Lorraine dialect word kuche (cake). The original preparation dates to the 16th century — originally with bread dough rather than pastry. The Gruyere-enriched version is a later addition; the original used only lardons and custard.
Quiche Lorraine: a blind-baked shortcrust pastry shell filled with a custard of eggs, double cream, and lardons. No cheese in the original — Gruyere is an addition. No onions. No vegetables. The custard should be barely set, trembling in the centre, the surface burnished to a pale amber. The pastry base must be crisp — a soggy base is the one unacceptable failure.
- Italian torta pasqualina (Easter savoury tart with eggs baked into the filling); Spanish coca (savoury pastry tart with various fillings — the Catalan equivalent); English custard tart (blind-baked pastry shell with set custard — the sweet version of the same technique).
Alsatian Pinot Gris — the weight and slight spice of Alsace Pinot Gris matches the richness of the cream and egg custard. A dry, mineral Riesling from Alsace also works, providing more acidic lift. The dish is from the Alsace-Lorraine region — drink local.