Article: Quest for quiche Classic dish continues to draw fans

Quiche Lorraine was one of my first culinary conquests. I think I was 11 or 12 when I first tasted this "exotic" dish.

For my very next birthday, my Aunt Naomi and Uncle Pat gave me my first piece of cooking equipment, a removable-bottom, fluted quiche pan. With that I was off and running down the French cooking path. After mastering quiche, souffles and pates soon followed and the rest is history.

I had to blow the dust off of my old quiche pan to test both of this week's recipes for a recent request for a classic quiche Lorraine. Popular in the late 1970s and early '80s, this egg, cheese and bacon pie, from the Alsace-Lorraine region of France, is still a winner. Reader Mary Heinz of ...