Can You Pair Champagne With Quiche?
28th February 2022
If you’re in a hurry, I’ll be quick to answer the question, “YES”, you can pair Champagne with Quiche, and it pairs pretty well, the soft fluffy texture of the Quiche allows the Champagne to combine itself with the flavours, if you want to find out more, you’ll have to keep reading.
Champagne is of course for those times when you have something to celebrate, but every moment you are alive should be a moment to celebrate, so why not pair a bottle of Champagne with your next home-cooked meal, we have a lot of different Food and Sparkling Wine pairings on Glass of Bubbly, if you think of it, we’ve most likely done it and if we haven’t, we will soon. But for today, I’ve been cooking a Quiche Lorraine, so let’s find out a little more about what that actually is.
Where Was The First Quiche Made?
Quiche is a French dish, consisting of pastry, eggs, milk or cream with a variety of different ingredients including cheese, vegetables, ham, tuna, meats and seafood. When looking for the most known quiche, then the Quiche Lorraine takes that spot with bacon lardons being its main ingredient.
When looking back in time, Quiche like dishes are nothing new, the Italian’s were cooking with bread dough, cream and eggs back in the 13th century, as well as the English is in the 14th century, the English were the first to put a recipe consisting of bread dough, egg, cream and various meats in a 14th-century cookbook, The Forme of Cury, then after that, it started appearing in 15th-century Italian cookbooks, so do the French actually have anything to do with creating this dish?
Yes, when looking to see where the first Quiche was made, it’s said to have come from the Lothringen region in France, so a big tick to the French origin there, but at the time it was made in the middle ages, it was under German control, even the name for the dish comes from the German word ‘Kuchen’, which means cake. The French would late take back the region, renaming it Lorraine (Quiche Lorraine) and then eventually adding cheese to the dish.
It jumped over the pond and landed in England sometime after World War II, where people took a liking to it, it then took a ship over to the United States in the 1950s, at first, the dish was actually considered as an ‘unmanly’ dish with a ‘real men don’t eat quiche’ attitude, this was because of the lack of meat and mostly vegetable ingredients. But with the abundance of choices of ingredients to choose from nowadays, it no longer has that mindset attached to it.
Champagne Faniel et Fils is one of those wineries set in a picture-perfect French environment, when I visited the winery and met Mathieu Faniel the owner and head winemaker, the day could not have been more perfect, the sun was shining, not a cloud in the sky, Mathieu was beyond kind and welcoming, his winery looked like a set from a film, it is filled with history and great Champagne. You can see for yourself what I’m talking about by checking out my Trip To Champagne Faniel & Fils or A visit to Champagne Faniel & Fils by Christopher Walkey
Mathieu is the third generation to work at the Champagne house, he joined in 2008 and has helped expand the name and reach of his Champagnes across the world, Champagne Faniel et Fils all begin after World War II when Mathieu’s grandfather André Faniel founded the company, back then it was just called Faniel, it was after André’s son Jacques Faniel and his wife Brigitte had their sons Romain and Mathieu that Jacques officially changed the name to Faniel et Fils.
Champagne Faniel & Fils – Oriane
Aroma 👃 “Silky zestiness, lemons, minerals and wet stones on the aroma.”
Flavour 👅 “Fizzy citrus, candy citrus, pastry, minerals and creamy finish on the palate.”
This Champagne Won a Gold Medal in the Zesty & Zingy Category at the Glass of Bubbly Awards 2021
Can You Pair Champagne With Quiche?
Pairing Notes – “A lovely citrus burst that flows through the fluffy texture of the quiche, toning down the cheese and creamy flavours, heightening the bacon and by the close, the cheese comes back covering the bacon in a melted cheese kind of way.”
How To Make This Quiche Lorraine
- 200g Bacon Lardons
- 1 Onion
- 125g Grated Cheese
- 2 Eggs
- 300ml Single Cream
- Salt & Pepper
Preheat the oven to 180˚C. Crisp the bacon lardons in a frying pan over medium heat.
Chop the onion and add to the pan and cook until the bacon is crisp and the onion soft and golden.
Place the onion and bacon in the pastry base and top with 100g of cheese.
In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Sprinkle the remaining cheese on top
Bake for 30 minutes until golden and just set.
Image Credit: Question Mark
Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.