Quiche

For other uses, see Quiche (disambiguation).

Mediterranean quiche

In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.

Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese."Julia Child, Mastering the Art of French Cooking (New York: Knopf) 1967 p 147. though most contemporary quiche recipes include Gruyère cheese , making a quiche au gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne.

The word quiche is derived from the Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled quiche Online Etymology Dictionary http://www.etymonline.com/index.php?search=quiche&searchmode=none.

In the United Kingdom, until the 1980s, quiches were almost invariably referred to as "flans". However, this term has now become almost completely obsolete when referring to savoury dishes.

See also

• List of egg dishes
• Pie
• Real Men Don\'t Eat Quiche

Notes

External links

Wikibooks Cookbook has an article on

Quiche

Wikimedia Commons has media related to:

Quiches

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