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Quiche ( ) is a French
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as ''Crustardes of flesh'' and ''Crustade'' in the 14th-century, English Cookbook, '' The Forme of Cury.'' As there have been other local medieval preparations in Central Europe, from the east of
tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with ...
consisting of a pastry crust filled with savoury custard and pieces of cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
, meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
, seafood or vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
s. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
Overview
Etymology
The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German ' meaning "cake" or "tart".History
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as ''Crustardes of flesh'' and ''Crustade'' in the 14th-century, English Cookbook, '' The Forme of Cury.'' As there have been other local medieval preparations in Central Europe, from the east of France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
to Austria
Austria, formally the Republic of Austria, is a landlocked country in Central Europe, lying in the Eastern Alps. It is a federation of nine Federal states of Austria, states, of which the capital Vienna is the List of largest cities in Aust ...
, that resemble quiche. In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. The 19th century noun Quiche later being given to a French dish originating from the eastern part of the country. It may derive from an older preparation called ''féouse'' typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.
The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing e had
E, or e, is the fifth Letter (alphabet), letter and the second vowel#Written vowels, vowel letter of the Latin alphabet, used in the English alphabet, modern English alphabet, the alphabets of other western European languages and others wo ...
ever tasted". He wrote that, by the 1980s, American quiches had begun to include ingredients he found "bizarre and unpleasant", such as broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy gre ...
, and that he regarded Bruce Feirstein's satirical book '' Real Men Don't Eat Quiche'' (1982) as the "final humiliation" of the dish, such that " rugged and honest country dish had become a symbol of effete snobbery".Peterson, p. 153
Varieties
A quiche usually has a pastry crust and a filling of eggs with milk or cream or both. It may be made with vegetables, meat or seafood, and be served hot, warm or cold. Types of quiches include: In her '' French Country Cooking'' (1951), Elizabeth David gives a recipe for a ''quiche aux pommes de terre'', in which the case is made not from shortcrust pastry but from mashed potato, flour and butter; the filling is cream, Gruyère and garlic.David (1999), p. 285Gallery
See also
* Pie * Bacon and egg pie * List of pies, tarts and flansNotes
References
Sources
* * * * *External links
{{Eggs Savoury pies French egg dishes