Easter brunch made easy: 8-ingredient quiche Lorraine

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

If you think making Quiche Lorraine is beyond your skills, I’m here to prove you wrong. Read on and you will discover how to make the world’s easiest and most delicious quiche. And I say that with confidence.

What is quiche?

Quiche Loraine is easier to make than you think.

Contrary to popular belief, quiche does not originate in France. The pancake was invented in Lorraine, 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 from bread dough.

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

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