Quiche

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 {{lang|de|Kuchen}} meaning "cake" or "tart".{{cite encyclopedia |url=https://www.oed.com/search?searchType=dictionary&q=quiche&_searchBtn=Search |title=quiche |encyclopedia=Oxford English Dictionary |publisher=OUP |date=2015 |accessdate=4 February 2016 |url-access=subscription}}
- {{lang|fr|[http://www.cnrtl.fr/lexicographie/quiche "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

File:Quiche de Lorraine.jpg|alt=round tart with yellow filling and bacon bits on the top]]

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.{{cite book |last1=Hieatt |first1=Constance |author-link1=Constance Bartlett Hieatt |first2=Sharon |last2=Butler |title=Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury |location=London |publisher=EETS |series=SS |volume=8 |year=1985}} As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche.{{Cite book |last=Germershausen |first=Christian Friedrich |url=https://books.google.com/books?id=89Y6AAAAcAAJ |title=Die Hausmutter in allen ihren Geschäfften |date=1782 |publisher=Junius |language=de}} In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine.{{Cite book |last=Renauld |first=Jules (1820-1883) Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k8630043n/f100.image |title=Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,... |date=1875 |language=EN}}{{Cite book |last=Renauld |first=Jules Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k8630043n |title=Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,... |date=1875}} 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{{Cite book |last=Hamlyn |url=https://books.google.com/books?id=YI5XDwAAQBAJ&dq=quiche+larousse+gastronomique&pg=PT2335 |title=New Larousse Gastronomique |date=2018-08-02 |publisher=Octopus |isbn=978-0-600-63587-1}} 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.{{Cite web |title=How to make a goat's cheese and herb quiche |author=Damien Pignolet |work=Gourmet Traveller |date=13 June 2019|url=https://www.gourmettraveller.com.au/recipe/mains/goats-cheese-and-herb-quiche-14233/}}

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,{{refn|Peterson's noting his aversion to broccoli echoed earlier remarks by former President George H. W. Bush, who too notably did not like the vegetable.|group=n}} 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

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 187Beck et al, p. 153 Types of quiches include:

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

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| image1 = Quiche au saumon et aux épinards.jpg

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|alt1=Picture of a round, open tart with dark filling

| caption1 =Salmon and spinach quiche

|image2= Mushroom and leek quiche.jpg

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|caption2=Leek and mushroom quiche

|alt2=slice of quiche with light brown filling

|image3= Quiche de espinacas (Lhardy).JPG

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|alt3= Slices of a quiche with a green and yellow fillings

|caption3=Spinach quiche

|image4= Mini mushroom and cheddar quiches, 2007.jpg

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|caption4=Individual quiches

|alt4=Three small individual quiches with mushrooms and pale custard filling

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{{Portal|Food|France}}

• Pie
• Bacon and egg pie
• List of pies, tarts and flans

{{Reflist|group=n}}

{{Reflist}}

• {{cite book | last = Beck | first =Simone |author2 = Louisette Bertholle |author3 = Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | origyear = 1961 | location = London | publisher = Particular | isbn = 978-0-241-95339-6 }}
• {{cite book | last=David | first=Elizabeth | year =1999 |orig-year=1950, 1951, 1955 |title=Elizabeth David Classics – Mediterranean Food; French Country Cooking; Summer Food | edition=second | location=London | publisher=Grub Street | isbn=1-902304-27-6 }}
• {{cite book | last =David | first = Elizabeth | title = French Provincial Cooking| date = 2008|origyear=1960 | location = London| publisher = Folio Society | oclc=809349711}}
• {{cite book | last = Montagné | first = Prosper | title = Larousse gastronomique| date = 1976| location = London | publisher = Hamlyn | oclc =1285641881 }}
• {{cite book | last = Peterson | first = James | title = Glorious French Food: A Fresh Approach to the Classics| date = 2002| location = New York | publisher = Wiley | isbn =978-0-471-44276-9 }}

{{Commons category|Quiches}}

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Category:Savoury pies

Category:French egg dishes