When it comes to baked goods, we have many things to thank the French for: croissants, baguettes and macaroons to name a few, oh and of course, everybody's favourite — the Quiche. As you know, a quiche is an open baked tart with a savoury egg custard filling. What sets a quiche recipe apart from an Italian frittata or Spanish tortilla is the pastry crust.

Either short crust or puff pastry is usually used, and often blind-baked before the filling is arranged and custard poured in. You can either choose to make your own pastry or frozen types also work just as well.

Quiche recipes can contain any number of fillings, from classic spinach, cheese and egg (quiche Florentine) to tasty variations such as salmon, or a mixed seafood quiche recipe. Quiches are great served hot or cold, and because of the egg base, is even great at breakfast time.

One of the most well-known types is the Lorraine — made with cubed bacon and lardons (pork fat) set in an egg and cream custard. Sometimes referred to as a bacon and egg pie, you'll usually find this type of quiche in most bakeries and cafes, and perhaps one other variety, if you're lucky.

So who was this Lorraine anyway? And did she mind lending her name to what has now become one of the most popular baked goods on the globe? Actually, the quiche Lorraine recipe originated in the province of Lorraine in the north-east of France, which they call migaine over there. It was traditionally baked in a cast-iron pan with smooth edges, but the modern quiche recipe is mostly cooked in springform pans these days, with a crimped edge.

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