Quiche

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Quiche
Quiche.jpg
Quiche
Type Savoury pie
Place of origin France
Main ingredients Custard, cheese, meat, seafood, vegetables
Cookbook:Quiche  Quiche
For other uses, see Quiche (disambiguation).


Quiche (/ˈkʃ/ KEESH) is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.

Overview[edit]

Etymology[edit]

A variety of tarts, with a quiche in the bottom left

The word "quiche" comes from French, which ultimately borrowed the word from Lorraine Franconian "Küeche" (meaning "cake").[1] Central Franconian typically unrounded the "ü" [y] and shifted the fricative "ch" [ç] to "sh" [ʃ], resulting in [kiʃ], which in standard French spelling gives "quiche".[2]

History[edit]

Although known as a classic French dish, the quiche originated in Germany. The word quiche means "cake" which came from the German word Kuchen. Today, quiche is considered as typically French. However, custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury[3] and in 15th-century cookbooks as well.[4]

Varieties[edit]

Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard.

Quiche lorraine[edit]

Quiche lorraine

Quiche lorraine (named for the Lorraine region of France) is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche lorraine.[5]

Other varieties[edit]

Quiche with spinach
Quiche with mushroom and leek

There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, e.g. florentine (spinach) and provençale (tomatoes).

In popular culture[edit]

References[edit]

Notes

  1. ^ Alain Rey, ed., Dictionnaire historique de la langue française, s.v. "quiche" (Paris: Larousse, 2006).
  2. ^ Online Etymology Dictionary Etymonline.com
  3. ^ Hieatt, Constance, and Sharon Butler. Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury). London, EETS SS 8, 1985.
  4. ^ Austin, Thomas, ed. Two Fifteenth-Century Cookery Books. London, EETS OS 91, 1888, repr. 1964.
  5. ^ Julia Child, 'Mastering the Art of French Cooking' (New York: Knopf, 1967), p. 147. ISBN 978-0-394-40152-2

Further reading

External links[edit]