For more than four centuries, the authentic quiche lorraine has been one of the jewels of our culinary heritage. Born at the table of Duke Charles III of Lorraine in 1586, it has crossed the ages while preserving its original simplicity. Today, threatened by inadmissible deviations, it deserves our most vigilant protection.
Article One
On threatened authenticity
The true quiche lorraine tolerates no fancy. It consists exclusively of three sacred ingredients: eggs, smoked bacon and thick crème fraîche. This perfect trilogy, laid on a pure-butter shortcrust pastry, is the very essence of this emblematic dish of Lorraine.
We formally denounce the addition of cheese, a modern practice that irreparably distorts the authenticity of our quiche and turns it into a vulgar cheese tart. This drift, born of an ignorance of our traditions, has no historical legitimacy.
We also condemn the incorporation of onions, which masks the purity of the original flavours and drifts our speciality towards other regional preparations that are no longer quiche.
Article II
Popular origins to preserve
The quiche lorraine has its roots in the popular tradition of the Lorraine countryside. Prepared on bread-baking days in the communal ovens, it embodied rural sharing and conviviality. This migaine, a mixture of beaten eggs and crème fraîche, was garnished with the smoked bacon available on the farms, the fruit of an ancestral method of preservation.
This original simplicity is not a limit: it is a strength. It bears witness to the culinary genius of our ancestors, who knew how to create, with the sole products of their land, a dish of timeless elegance.
Article III
On the authentic recipe
The SNDPAQL definitively establishes the composition of the authentic quiche lorraine:
The pastry
Pure-butter shortcrust pastry, prepared according to tradition: flour, butter, water, salt.
The migaine
A smooth mixture of fresh eggs (4 to 5 for a quiche serving six) and thick crème fraîche (25 to 30 cl), delicately seasoned with pepper and a hint of nutmeg.
The bacon
Smoked pork belly, cut into lardons and lightly browned.
No other ingredient may claim a place in this recipe without altering its authenticity. No cheese, no onion, no tuna, no leek, no merguez. The quiche is not a pizza.
Article IV
On our mission
The SNDPAQL solemnly commits to:
- Defend the integrity of the traditional recipe against any attempt at commercial or culinary distortion.
- Promote knowledge of the true quiche lorraine among the general public, catering professionals and culinary institutions.
- Educate new generations on the importance of respecting regional gastronomic traditions.
- Fight the trivialisation of our heritage through inappropriate adaptations that undermine its identity.
Article V
On our heritage
The authentic quiche lorraine represents far more than a mere recipe. It embodies the soul of Lorraine: its tradition of hospitality, its natural generosity, its attachment to authentic values. Every quiche prepared in respect of tradition perpetuates the memory of our forebears and honours our land.
As Alfred Mézières of the Académie française already affirmed in the early 20th century, this speciality deserves our respect and protection. Today, the Quiche Lorraine Brotherhood of Dombasle-sur-Meurthe, under the authority of its grand master Évelyne Muller Dervaux, carries this torch.
Article VI
On our determination
Faced with contemporary deviations, the SNDPAQL affirms its unshakeable determination. We will tolerate no compromise on authenticity. The quiche lorraine must not become a pretext for unbridled innovation or commercial convenience.
That celebrity chefs add cheese to it in the name of creativity changes nothing: fame does not make tradition, and talent does not license a misreading. Our commitment is total: to preserve, transmit and showcase the true quiche lorraine, the one that honours four centuries of culinary history.
“What makes the quiche lorraine so interesting is that it has few ingredients. Eggs, bacon and cream. That is all.”
SNDPAQL
National Union for the Defence and Promotion of the Authentic Quiche Lorraine