The most popular is Quiche Lorraine. This classic French dish was created in the Lorraine region of northern France, in the 1500s.  Unlike the Frittata, this a savory custard pie which is traditionally made with eggs, cream, and bacon or ham.  Some more modern variations contain milk instead of cream, vegetables and cheese i.e. grated Gruyère, Swiss and/or Parmigiano-Reggiano.  Quiche became popular in the US around the 1950s. 

Great any time of day, breakfast, brunch, lunch, dinner or as a hors d’oeuvre.  Serving hot or cold, with a mixed green salad, and white or red wine would be très French.