National Quiche Day2026 Countdown

About National Quiche Day

Quiche is a French tart with a rich custard filling baked in a pastry crust, most famously studded with bacon and sometimes cheese. National Quiche Day, an American food observance on May 20, honors this dish that manages to be simultaneously rustic and elegant.

The classic version, quiche Lorraine, comes from the Lorraine region of northeastern France and originally contained just custard and smoked bacon. Over time cheese and onions joined the party, and countless modern fillings now exist, from spinach and Gruyere to smoked salmon, leek, mushroom, and goat cheese. It works for breakfast, lunch, dinner, picnics, and buffets, served warm, at room temperature, or cold from the refrigerator the next morning.

Home cooks love quiche because it forgives improvisation: eggs, cream, and whatever the fridge offers, poured into a crust and baked until set and gently golden.

History of National Quiche Day

Quiche traces its roots to the medieval kingdom of Lothringen, the German name for the Lorraine region, which is why the word itself comes from the German 'Kuchen,' meaning cake. The earliest recipes paired an egg-and-cream custard with bacon in a bread-dough base; the modern shortcrust or puff pastry shell came later. The dish crossed the Atlantic with European immigrants and became fashionable in American restaurants by the mid-twentieth century. A 1982 satire about 'real men don't eat quiche' briefly turned the tart into a cultural punchline, but home bakers ignored the joke, and quiche remains a beloved brunch and picnic staple.

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