Who doesn’t love a quiche? Posh nosh and quite the fad here since the 1970s with its ever-popular combo of bacon, eggs and cream cradled in a pastry crust!

The dish Quiche Lorraine originates from the region of Lorraine in France which borders Belgium, Germany and Luxembourg. The word quiche is thought to originate from the Alsacian word kuche and the German word kuchen meaning cake. It was a humble meal enjoyed by peasants who needed a hearty, portable snack to fuel their hard day’s work.

Quiche first appeared in an official sense on the menu of Duc Charles III of Lorraine at the end of the 16th century. A true quiche Lorraine has a pâte brisé crust and is filled with eggs, crème fraîche, bacon, pepper and nutmeg.

The potato was the first domesticated vegetable in what is now known as Peru and Bolivia and traces of it have been found dating back to 2,500 BCE. It arrived in Europe via Spain and the British Isles during the latter part of the 16th century.

At the end of the 16th century, the potato had been introduced to the Franche-Comté, the Vosges of Lorraine and Alsace. By the end of the 18th century it was still considered a foodstuff for the poor but people began to overcome their disgust of the potato when Louis XVI and Marie-Antoinette began wearing potato blossoms in their everyday attire.

As a nod back to Lorraine I have replaced the pastry base with a potato crust and added a favourite combo from the 21st century, cheese, tomatoes and onions. #GlobalApron