Template:Short description Template:Hatnote group Template:Use dmy dates Template:Infobox food Quiche (Template:IPAc-en Template:Respell) 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.
OverviewEdit
EtymologyEdit
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 {{#invoke:Lang|lang}} meaning "cake" or "tart".<ref>Template:Cite encyclopedia
- {{#invoke:Lang|lang}} 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>
HistoryEdit
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>Template:Cite book</ref> As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche.<ref>Template:Cite book</ref> In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine.<ref>Template:Cite book</ref><ref>Template:Cite book</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>Template:Cite book</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
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,Template:Refn 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>
VarietiesEdit
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:
| Name | Main ingredients | 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, baconTemplate:Refn | <ref name=b154/> |
| Quiche niçoise, à la tomate | Anchovies, olives, tomatoes, eggs, Parmesan cheese | <ref name=b155/> |
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.<ref>David (1999), p. 285</ref>
GalleryEdit
See alsoEdit
NotesEdit
ReferencesEdit
SourcesEdit
External linksEdit
Template:Sister project Template:Sister project Template:Sister project Template:Authority control Template:Eggs