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 custards in pastry were known 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 flessh 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).
- 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
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"Quiche Origins, History & Recipes". Foodreference.com.Â
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