Easter brunch made simple: 8-ingredient quiche Lorraine

Creamy and rich, studded with smoky bacon and brimming with nutty Gruyère cheese, the classic quiche Lorraine is one of the most satisfying foods on earth. And it’s one of the few dishes that’s embraced any time of day and for any occasion, including breakfast, brunch, lunch, dinner, Easter, Christmas, baby showers, bridal showers, potlucks, game days, tea parties and more. Not many dishes can claim such reverence.

If you believed making quiche Lorraine is beyond your capabilities, I’m here to prove otherwise. Read on and you will discover how to create the easiest, most delicious quiche on Earth. And I say this with confidence.

What is quiche?

Quiche Loraine is easier to make than you think.

Contrary to popular belief, the quiche did not originate in France. The egg-based open pie was invented in Lothringen, a medieval kingdom under German rule. In fact, the term quiche comes from the German word Kuchen, or cake, and the original crust was made with bread dough.

The French later adopted and enhanced the dish and renamed it Lorraine – a nod to the Lorraine region of France. The French changed the crust too, as most quiche recipes call for a buttery pie crust or flaky puff pastry.

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