Quiche ( ) is a French cuisine tart consisting of a pie crust filled with savoury custard and pieces of cheese, meat, seafood or . A well-known variant is quiche lorraine, which includes or bacon. Quiche may be served hot, warm or cold.
Overview
Etymology
The word is first attested in
French language in 1805, and in 1605 in
Lorrain language. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German
Kuchen meaning "cake" or "tart".
- "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
History
Quiche is a French dish originating from the eastern part of the country. It may derive from an older preparation called
féouse 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.
In 1586, They were served at a dinner for Charles III, Duke of Lorraine.
Before that, 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
The Forme of Cury. Since the Middle Ages, there have been local preparations in Central Europe, from the east of
France to
Austria, that resemble quiche.
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 ever tasted". He wrote that, by the 1980s, American quiches had begun to include ingredients he found "bizarre and unpleasant", such as broccoli, 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".[Peterson, p. 153]
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.
[David (2008), pp. 18 and 187][Beck et al, p. 153] Types of quiches include:
| Quiche au Camembert | Camembert cheese, cream, eggs | [Beck et al, p. 155] |
| Quiche aux champignons | Mushrooms, cream, eggs | [Beck et al, p. 160] |
| Quiche aux endives | Chicory, cream, eggs, cheese | [Beck et al, p. 159] |
| Quiche aux épinards | Spinach, cream, eggs | |
| Quiche au fromage de Gruyère | Gruyère cheese, cream, eggs, bacon | [Beck et al, p. 154] |
| Quiche aux fromage blanc | Cream cheese, cream, eggs, bacon | [David (2008), p. 187] |
| Quiche aux fruits de mer | Shrimp, crab or lobster, cream, eggs | [Beck et al, p. 156] |
| Quiche aux oignons | Onions, cream, eggs, cheese | [Beck et al, p. 157] |
| Quiche aux poireaux | Leeks, cream, eggs, cheese | |
| Quiche au Roquefort | Roquefort cheese, cream, eggs | |
| Quiche comtoise | Comté cheese, cream, eggs, smoked bacon | [Montagné, p. 430] |
| Quiche lorraine | Cream, eggs, bacon | |
| Quiche niçoise, à la tomate | Anchovies, olives, tomatoes, eggs, Parmesan cheese | |
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.
[David (1999), p. 285]
Gallery
See also
-
Pie
-
Bacon and egg pie
-
List of pies, tarts and flans
Notes
Sources
External links
