|Place of origin||France|
|Main ingredients||Pastry case filled with custard and cheese, meat, seafood or vegetables|
|Cookbook: Quiche Media: Quiche|
Quiche (// KEESH) is a savoury, open-faced pastry crust with a filling of savory custard with one or more of cheese, meat, seafood 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.
The word is first attested in English in 1805, borrowed from the French, itself first attested in 1605; the further etymology is uncertain but it may be related to the German Kuchen meaning "cake" or "tart".
Quiche is considered a French dish, however using custard in pastry was practiced 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 flesh and Crustade in the 14th-century The Forme of Cury and in 15th-century cookbooks as well.
Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. It can be made with vegetables, meat and seafood.
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with a filling of custard with lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.
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).
- "quiche", Oxford English Dictionary, OUP 2015. Accessed 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
- 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.
- Austin, Thomas, ed. Two Fifteenth-Century Cookery Books. London, EETS OS 91, 1888, repr. 1964.
- Ange, E., & Aratow, P. (2005). La bonne cuisine de Madame E. Saint-Ange: the original companion for French home cooking. Berkeley: Ten Speed Press.
- Nathan, J. (2010). Quiches, Kugels, and Couscous: my search for Jewish cooking in France. New York: Alfred A. Knopf
- "Quiche Origins, History & Recipes". Foodreference.com. Retrieved 17 March 2012.
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