Quiche is Lorraine, by definition
The word quiche comes from the Lorraine dialect kichen, itself from the German Kuchen, “cake”. Quiche was born in Lorraine, bears the name of Lorraine, and exists only through Lorraine.
To say “quiche lorraine” is, literally, a noble pleonasm: there is no quiche that is not from Lorraine. So-called “tuna quiche”, “leek quiche” or “merguez quiche” are not quiches. They are savoury tarts usurping a name. A quiche is not a pizza: you don't put just anything on it.
Born at the table of Duke Charles III of Lorraine in 1586, quiche has crossed four centuries while preserving its original simplicity. That simplicity is not a limit: it is a discipline.
Three sacred ingredients
Nothing more. Nothing else.
Eggs
Fresh, whole, beaten to bind the migaine.
Bacon
Smoked pork belly, cut into lardons and lightly browned.
Cream
Fresh and thick, for the smoothness of the migaine.
All on a pure-butter shortcrust pastry. Pepper and nutmeg to season. And that is all.
What quiche is not
The Union denounces contemporary deviations without restraint.
No cheese
Adding cheese (gruyère, emmental or any other) irreparably distorts quiche and turns it into a vulgar cheese tart. Whoever puts cheese in a quiche has never understood quiche.
The media imposture
Regularly, celebrity chefs add cheese to their “quiche” and claim authority in the name of innovation. They do not innovate: they distort. Fame does not make tradition, and talent does not license a misreading.
No fancy additions
No onion, no tuna, no leek, no merguez, no zucchini. These additions mask the purity of the original flavours and drift quiche towards preparations that are no longer quiche.
A protected trademark
The “Quiche Lorraine” trademark was registered with the French INPI in 2013. This registration protects the integrity of a name and a heritage against misuse. To defend quiche is also to defend the law.
The Quiche Lorraine Brotherhood
The Union works hand in hand with the Quiche Lorraine Brotherhood of Dombasle-sur-Meurthe, a living guardian of the tradition. Led by its grand master Évelyne Muller Dervaux, the Brotherhood has enjoyed steady growth and local, national and international renown since its creation. It inducts authors and personalities, runs workshops and tastings, and proudly carries a simple message: “It is not for show, you must demonstrate genuine commitment.”
On the recipe, the grand master is categorical and matches the Union's stance word for word: “smoked bacon, cream, eggs and a shortcrust pastry are enough.” And above all, no cheese. As Alfred Mézières of the Académie française already affirmed in the early 20th century, this speciality deserves respect and protection.
The authentic, in pictures
A golden crust, a trembling migaine, smoked lardons. Nothing else.
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