Quiche ( KEESH) is a savoury, open pastry crust with a filling made with eggs and milk or cream 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.
Video Quiche
Overview
Etymology
The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage - "Quiche Lorraine" - was recorded in the Indiana Evening Gazette in 1925. The further etymology is uncertain but it may be related to the German Kuchen meaning "cake" or "tart".
History
Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream 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, such as the Italian Libro de arte coquinaria
Maps Quiche
Varieties
Quiche has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood.
Quiche lorraine
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and 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.
Other varieties
There are many variants of quiche, using 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).
See also
- List of pies, tarts and flans
References
Further reading
- 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.
External links
- "French Food Culture and Recipes". France-property-and-information.com. Retrieved 17 March 2012.
- "Recipe - Classic Quiche Lorraine". Cooks.com. Retrieved 17 March 2012.
Source of the article : Wikipedia
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