Q is for Quiche Lorraine

quiche 6

Quick facts about quiche:

Quiche though associated with France actually originated in Germany.  Quiche means cake and comes from the  German word “kuchen” or  kitchen.



There are many different kinds of quiche but the classic is of course quiche Lorraine named after the Lorraine region in France.  The traditional ingredients in a quiche Lorraine are eggs, cream, cheese and bacon or ham.

From Urban Dictionary:  Quiche- Used to describe someone who is hotter than hot. Oh My!

quiche 6

OK ladies-focus now, try to focus on the rest of this post!

We have a few traditions at my house and some of the more memorable ones happen around the holidays.  Every Christmas morning since 1995; the year my oldest daughter Emma was born, I have made homemade cinnamon rolls and quiche Lorraine for breakfast for my family.

Quiches are so versatile and easy to prepare especially if you use a store bought crust like I do.  Hey!  I have too many things to do on Christmas eve without the added stress of a homemade crust!

If anyone reading this has an easy pie crust recipe, please include it in a comment below or send me a link and I would love to  try it this year.

This is the quiche Lorraine recipe that I use.



I have also served it for brunches and baby showers to much success and I recommend that you use the full cream especially when making it for guests.  I have tried substituting regular milk and 1/2 & 1/2 and it is just not the same.  Bon Appetit!

quiche 8

And finally, here is my own Quiche-my husband, Marcus Cranston who is in the middle of an incredible project right now.

Mark was diagnosed with Parkinson’s disease 4 years ago and is running 4 miles in 44 countries in 4 weeks and 4 days to raise awareness for Parkinson’s disease and raise funds for Parkinson’s research.

You can follow his adventures on www.444Parkinsonstraveler.org.  He is also on Facebook:444Parkinson’s Traveler.

I am so proud of Mark and his amazing journey and we are so overwhelmed by the support and generosity he has received along the way.  Life can be so full of unexpected moments of joy and kindness.


13 comments to Q is for Quiche Lorraine

  • Corinne  says:

    I love quiche! Good luck to your husband!

    • Lila  says:

      Quiche is so versatile and I bet it is on the menu for lots of people’s brunches for Easter. Thank you for your kind wishes for my husband’s project. He will be in Bitburg, Germany where we used to live for one of his runs.

  • Susan300  says:

    What a yummy-sounding recipe! All this time, I thought it was just named after some lady named “Lorraine” who had invented it…
    Visiting you from the A-to-Z Challenge! ~ Susan at Haiku Corner. :)

    • Lila  says:

      Thank you for dropping by. Most definitely try the recipe. It is super easy and you will most definitely enjoy it. :)

  • Marie Abanga  says:

    Thanks for your visit Lila. I am glad to learn quiche was originally German and yeah it’s yummy. Good luck to Mark and to you all right? :)

    • Lila  says:

      Thanks for dropping by too. I will definitely be back to check out your blog. You have such a dynamic and interesting story to tell. Thank you for your kind wishes to Mark.

  • Raquel  says:

    Ooh. I made quiche Lorraine once and it was a bit of a disaster– I filled the pie crust a bit too much and it exploded over the sides! It was still delicious. I’d love to make it again soon.

    As for pie crust recipe, I always pop over to simplyrecipes.com and use Elaine’s recipe. It is a little involved to make the pie crust properly. Using frozen butter chunks, ice water, chilled bowls. The idea is the butter mustn’t melt– the chunks need to melt while baking, creating little pockets of air where they were, thus those awesome flaky layers.

    p.s. here is the link! http://www.simplyrecipes.com/recipes/perfect_pie_crust/

    • Lila  says:

      Hmm…I think I was right to use store bought pie crust. 😉 Thanks for including the link for the pie crust recipe you use. I might invest in a food processor. Everyone who owns one swears by the pie crust it produces. Give this quiche Lorraine recipe a try. It is easy and delicious. :)

      • Raquel  says:

        If you have a strongish blender, you could use that, too. I have a ninja and it is awesome for frozen butter… but sometimes I’m too lazy to whip it out and will just use the back of a fork 😉

  • Nana Prah  says:

    Your husband sounds amazing. I wish him luck on his running journey for a good cause.
    How did you expect me to pay attention to the rest of your article after posting those quiche guys? A friend of mine taught me how to make a broccoli, spinache and cheese quiche and I was never the same.
    Nana Prah

    • Lila  says:

      Thank you for your kind words and support for Mark’s project. I know right?!! I had a hard time editing my post after I posted the pic of the 3 guys! Sigh…. 😉 You post lots of pics of dreamy guys too but then again it’s part of your job. Being a romance writer must be really tough! 😉 Everyone-please visit http://nanaprah.blogspot.com for recommendations and write ups on dishy romance novels especially the ones written by the most fabulous Nana Prah. :)

  • BuzzingBee  says:

    Oooh, I seem to have missed this post.

    I haven’t made quiche in a loooong time, but I used to have a crust-recipe for making from scratch. Will try and dig it out, but really, ready crusts work just as fine.

    And props to Mark! That’s an amazing effort – hopefully all the goals will be met!

    • Lila  says:

      Thank you for your kind words. Mark is halfway through his project and meeting really great people and doing good work raising Parkinson’s Disease awareness through all the different international support groups he’s met. We are so grateful at this wonderful and amazing experience for him. :)

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