Egg and cream tart · Bakery slice
Quiche Lorraine
Photo: Donna Alvita / Wikimedia Commons · CC BY-SA 4.0
The original had no cheese and not even bacon: just bread dough, eggs, cream and butter. Lardons only arrived in the 19th century.
A pastry case filled with eggs, cream and smoked bacon, baked and sold by the slice in bakeries to eat warm or cold on the go.
Why it's made this way: It comes from Lorraine, and its name derives from the Lorraine Franconian form of the German word 'Kuchen' (cake).
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Part of World of Street Food — 3422 dishes from 118 countries.
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