Quiche Lorraine

This hot cheese pie, a native of Alsace-Lorraine, makes frequent and delicious appearances on tables throughout France. Slender wedges are served as an appetiser before dinner; larger portions make a perfect light luncheon dish when accompanied by a tossed green salad; and individual quiches provide a delectable first course for a more substantial meal.

Essentially custard, well flavoured with cheese and baked in a pie shell, the quiche variés from country to country. Germany and Switzerland have their own versions of this popular dish, but the most famous of all is the French quiche Lorraine. In Alsace-Lorraine, the home of the quiche, each village has its own special recipe and each jealously proclaims that its quiche is the authentic one. In some recipes, only cheese and custard are used; in others, finely-chopped onions sautéed in butter add their subtle flavour; and in still others, lardons of fat salt pork or green bacon are added.