Editing Quiche (section)

==Overview==
===Etymology===
The word is first attested in [[French language|French]] in 1805, and in 1605 in [[Lorrain language|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 ''{{lang|de|Kuchen}}'' meaning "cake" or "tart".<ref>{{cite encyclopedia |url=https://www.oed.com/search?searchType=dictionary&q=quiche&_searchBtn=Search |title=quiche |encyclopedia=Oxford English Dictionary |publisher=OUP |date=2015 |accessdate=4 February 2016 |url-access=subscription}}<br>- {{lang|fr|[http://www.cnrtl.fr/lexicographie/quiche "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</ref>

===History===
[[File:Quiche de Lorraine.jpg|thumb|[[Quiche lorraine]]|alt=round tart with yellow filling and bacon bits on the top]]
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]].''<ref>{{cite book |last1=Hieatt |first1=Constance |author-link1=Constance Bartlett Hieatt |first2=Sharon |last2=Butler |title=Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury |location=London |publisher=[[Early English Text Society|EETS]] |series=SS |volume=8 |year=1985}}</ref> As there have been other local medieval preparations in Central Europe, from the east of [[France]] to [[Austria]], that resemble quiche.<ref>{{Cite book |last=Germershausen |first=Christian Friedrich |url=https://books.google.com/books?id=89Y6AAAAcAAJ |title=Die Hausmutter in allen ihren Geschäfften |date=1782 |publisher=Junius |language=de}}</ref> In 1586, a quiche like dish was served at a dinner for [[Charles III, Duke of Lorraine]].<ref>{{Cite book |last=Renauld |first=Jules (1820-1883) Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k8630043n/f100.image |title=Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,... |date=1875 |language=EN}}</ref><ref>{{Cite book |last=Renauld |first=Jules Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k8630043n |title=Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,... |date=1875}}</ref> 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''<ref>{{Cite book |last=Hamlyn |url=https://books.google.com/books?id=YI5XDwAAQBAJ&dq=quiche+larousse+gastronomique&pg=PT2335 |title=New Larousse Gastronomique |date=2018-08-02 |publisher=Octopus |isbn=978-0-600-63587-1}}</ref> typical in the city of [[Nancy, France|Nancy]] in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.<ref>{{Cite web |title=How to make a goat's cheese and herb quiche |author=Damien Pignolet |work=Gourmet Traveller |date=13 June 2019|url=https://www.gourmettraveller.com.au/recipe/mains/goats-cheese-and-herb-quiche-14233/}}</ref> 

The American writer and cookery teacher [[James Peterson (writer)|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]],{{refn|Peterson's noting his aversion to broccoli echoed earlier [[George H. W. Bush broccoli comments|remarks by former President George H. W. Bush]], who too notably did not like the vegetable.|group=n}} 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".<ref >Peterson, p. 153</ref>