Quiche

French savoury custard tart

For other uses, see Quiche (disambiguation). For other uses of "Quiché", see Kʼicheʼ (disambiguation).

Quiche

A typical quiche

Type| Tart
Place of origin|  France
Main ingredients| Pastry case filled with egg and cheese, meat, seafood, or vegetables

* Cookbook: Quiche
*   Media: Quiche

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.

## Overview

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### Etymology

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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 Kuchen meaning "cake" or "tart".[1]

### History

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Quiche lorraine

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.[2] As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche.[3] In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine.[4][5] 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[6] 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.[7]

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 [he had] ever tasted". He wrote that, by the 1980s, American quiches had begun to include ingredients he found "bizarre and unpleasant", such as broccoli,[n 1] 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 "[a] rugged and honest country dish had become a symbol of effete snobbery".[8]

## Varieties

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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.[9][10] Types of quiches include:

Name  | Main ingredients  | Ref

|
|

Quiche au Camembert  | Camembert cheese, cream, eggs  | [11]
Quiche aux champignons  | Mushrooms, cream, eggs  | [12]
Quiche aux endives  | Chicory, cream, eggs, cheese  | [13]
Quiche aux épinards  | Spinach, cream, eggs  | [12]
Quiche au fromage de Gruyère  | Gruyère cheese, cream, eggs, bacon  | [14]
Quiche aux fromage blanc  | Cream cheese, cream, eggs, bacon  | [15]
Quiche aux fruits de mer  | Shrimp, crab or lobster, cream, eggs  | [16]
Quiche aux oignons  | Onions, cream, eggs, cheese  | [17]
Quiche aux poireaux  | Leeks, cream, eggs, cheese  | [13]
Quiche au Roquefort  | Roquefort cheese, cream, eggs  | [11]
Quiche comtoise  | Comté cheese, cream, eggs, smoked bacon  | [18]
Quiche lorraine | Cream, eggs, bacon[n 2] | [14]
Quiche niçoise, à la tomate  | Anchovies, olives, tomatoes, eggs, Parmesan cheese  | [11]

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.[19]

## Gallery

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Salmon and spinach quiche

Leek and mushroom quiche

Spinach quiche

Individual quiches

## See also

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* Food portal
* France portal

* Pie
* Bacon and egg pie
* List of pies, tarts and flans

## Notes

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1. ^ Peterson's noting his aversion to broccoli echoed earlier remarks by former President George H. W. Bush, who too notably did not like the vegetable.
2. ^ Some recipes add cheese, but the traditional Lorrainian version does not.[15]

## References

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1. ^ "quiche". Oxford English Dictionary. OUP. 2015. Retrieved 4 February 2016.
\- "Quiche", Centre Nationale de Ressources Textuelles et Lexicales. Accessed 12 February 2015. This source also notes the first reference to 1805, in J.-J. Lionnois, Hist. des villes vieille et neuve de Nancy..., Nancy, t. 1, p. 80
2. ^ Hieatt, Constance; Butler, Sharon (1985). Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury. SS. Vol. 8\. London: EETS.
3. ^ Germershausen, Christian Friedrich (1782). Die Hausmutter in allen ihren Geschäfften (in German). Junius.
4. ^ Renauld, Jules (1820-1883) Auteur du texte (1875). Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,...`{{cite book}}`: CS1 maint: numeric names: authors list (link)
5. ^ Renauld, Jules Auteur du texte (1875). Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,...
6. ^ Hamlyn (2 August 2018). New Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1.
7. ^ Damien Pignolet (13 June 2019). "How to make a goat's cheese and herb quiche". Gourmet Traveller.
8. ^ Peterson, p. 153
9. ^ David (2008), pp. 18 and 187
10. ^ Beck et al, p. 153
11. ^ a b c Beck et al, p. 155
12. ^ a b Beck et al, p. 160
13. ^ a b Beck et al, p. 159
14. ^ a b Beck et al, p. 154
15. ^ a b David (2008), p. 187
16. ^ Beck et al, p. 156
17. ^ Beck et al, p. 157
18. ^ Montagné, p. 430
19. ^ David (1999), p. 285

### Sources

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* Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
* David, Elizabeth (1999) [1950, 1951, 1955]. Elizabeth David Classics – Mediterranean Food; French Country Cooking; Summer Food (second ed.). London: Grub Street. ISBN 1-902304-27-6.
* David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
* Montagné, Prosper (1976). Larousse gastronomique. London: Hamlyn. OCLC 1285641881.
* Peterson, James (2002). Glorious French Food: A Fresh Approach to the Classics. New York: Wiley. ISBN 978-0-471-44276-9.

## External links

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Wikimedia Commons has media related to Quiches.

Wikiquote has quotations related to Quiche.

Wikibooks Cookbook has a recipe/module on

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