Editing Quiche (section)

==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.<ref>David (2008), pp. 18 and 187</ref><ref>Beck ''et al'', p. 153</ref> Types of quiches include:
{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" |Name
! scope="col" |Main ingredients
! scope="col" |Ref
|-
| Quiche au Camembert
| [[Camembert]] cheese, cream, eggs
| <ref name=b155>Beck ''et al'', p. 155</ref>
|-
| Quiche aux champignons
| Mushrooms, cream, eggs
| <ref name=b160>Beck ''et al'', p. 160</ref>
|-
| Quiche aux endives
| Chicory, cream, eggs, cheese
| <ref name=b159>Beck ''et al'', p. 159</ref>
|-
| Quiche aux épinards
| Spinach, cream, eggs
| <ref name=b160/>
|-
| Quiche au fromage de Gruyère
| [[Gruyère cheese]], cream, eggs, bacon
| <ref name=b154>Beck ''et al'', p. 154</ref>
|-
| Quiche aux fromage blanc
| Cream cheese, cream, eggs, bacon
| <ref name=d187>David (2008), p. 187</ref>
|-
| Quiche aux fruits de mer
| Shrimp, crab or lobster, cream, eggs 
| <ref>Beck ''et al'', p. 156</ref>
|-
| Quiche aux oignons
| Onions, cream, eggs, cheese
| <ref>Beck ''et al'', p. 157</ref>
|-
| Quiche aux poireaux
| Leeks, cream, eggs, cheese
| <ref name=b159/>
|-
| Quiche au Roquefort
| [[Roquefort]] cheese, cream, eggs
| <ref name=b155/>
|-
| Quiche comtoise 
| [[Comté cheese]], cream, eggs, smoked bacon
| <ref>Montagné, p. 430</ref> 
|-
| [[Quiche lorraine]]
| Cream, eggs, bacon{{refn|Some recipes add cheese, but the traditional Lorrainian version does not.<ref name=d187/>|group=n}}
| <ref name=b154/>
|-
| Quiche niçoise, à la tomate
| Anchovies, olives, tomatoes, eggs, [[Parmesan]] cheese
| <ref name=b155/>
|}
In her ''[[Elizabeth David bibliography#French Country Cooking (1951)|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.<ref>David (1999), p. 285</ref>