Typically an easy dish to make consisting of an inexpensive egg base allows for the flavour profile of the food to be enhanced with bacon and cheese. The dish was originally introduced in the Lorraine region of France whilst under German control. The shift away from its German roots to make the dish inherently French was embedded by the quiche Lorraine. It allowed for the French to distance itself from its German history in order to enhance its culinary identity. The rustic dish found itself originating in Lorraine, with its creamy filling and smoky bacon flavours, and soon gaining tract around France. Its basic base structure allows for variation of the classic quiche to include other ingredients and flavour portfolios. Despite what is now known and consumed as the quiche Lorraine around the world, the tradition dish is not served with cheese and instead the focus is on a heavy egg filling. The dish was first adopted by the British following WWII as its simple ingredients were cheap and easy to make. It still remains to be a popular starter or brunch item across France and around the world.
The fact that the quiche remains to be perceived as a French dish despite its origins from Germany reinforces the power of the French to promote their national cuisine and culinary identity worldwide. It overshadows any past history and the dish remains to be intrinsically French everywhere in the world that it is consumed.
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