The earliest written records of quiche Lorraine date back to March 1, 1586, at the house of the Duke of Lorraine, and soon after in Nancy. However, it is said to have been seen earlier under the reign of Charles III, who was very fond of it.
Today, Quiche Lorraine is probably one of the most famous French dishes worldwide. But before crossing French borders, the quiche Lorraine was adopted throughout France "thanks" to the exodus of Lorraine residents across France in 1870, during the Franco-Prussian War.
The Prussians annexed Alsace and Moselle and forced the inhabitants to exile to Paris and other major French cities, taking their culture and culinary traditions with them.
The name 'quiche' derives from the German 'kuchen' ("cake") or from the Lorraine Franche dialect 'küchen' ("little cake") — these two are close! — or even from 'kich' ("cooking"). The current shape of quiche Lorraine was adopted in the 19th century because, earlier, the dough did not contain bacon but had pieces of butter sprinkled on top before baking, according to author Frédéric Zégierman. Modern adaptations tend to reduce the use of heavy cream to a less rich mixture of fresh cream and milk.
Alfred Mézières, a member of the French Academy in the early 20th century, said he was the president of the association of friends of quiche. Today, there is a National Union for the Defense and Promotion of Quiche Lorraine, which is formalized: 3 ingredients—bacon, eggs, and double cream (so no milk or cheese). However, its website seems to be quite sparse.
