The original quiche (an open tart filled with a mixture of beaten eggs, crème fraîche and pieces of bacon) is believed to have been created in the 16th century in Lorraine, which shares a border with Germany (hence the word quiche stems from the German term for cake, kuchen). Originally made with a bread dough casing, rather than shortcrust pastry, a classic quiche Lorraine contains no cheese, but non-traditionalists often add gruyère to the savoury tart. You will need 6 x 12cm shallow tart pans.The original quiche (an open tart filled with a mixture of beaten eggs, crème fraîche and pieces of bacon) is believed to have been created in the 16th century in Lorraine, which shares a border with Germany (hence the word quiche stems from the German term for cake, kuchen). Originally made with a bread dough casing, rather than shortcrust pastry, a classic quiche Lorraine contains no cheese, but non-traditionalists often add gruyère to the savoury tart. You will need 6 x 12cm shallow tart pans.