Trends in food, like those in fashion and beauty, change with the times. They sometimes take years, or even decades, to percolate and peak, and once they do, they can stick around on menus forever, or go the way of the fondue pot and disappear forever.More
Quiche! What a throwback. This amazingly versatile savory pie first surfaced in an American magazine in 1941, according to Sylvia Lovegren's Fashionable Food: Seven Decades of Food Fads, and rose in popularity through the '50s. People loved it because it was a good way to get rid of leftovers, it was a vehicle for creativity, and it was French, which meant it was chic and sophisticated. By the '70s, you could find some form of quiche (but especially quiche Lorraine) on nearly every restaurant and catering menu in America.
Crazy to think it, but people were brunching before millennials were brunching. I know, right? Anyway, the art of the Sunday brunch became a real thing in the '70s. "No self-respecting diner would be caught dead eating before 11:30 a.m. on a Sunday morning," according to David Leite of Leite's Culinaria.
Eggs Benedict "became the sine qua non of brunch dishes," writes Merrill Shindler in American Dish. Take a split English muffin, top a toasted slice with Canadian bacon, a poached egg, and Hollandaise sauce, and you've got yourself a classic Eggs Benedict.