View source for Quiche

{{Short description|French savory custard tart}}
{{hatnote group|
{{Other uses}}
{{other uses of|Quiché|Kʼicheʼ (disambiguation)}}
}}
{{use American English|date=August 2024}}
{{use dmy dates|date=August 2024}}
{{Infobox food
| name             = Quiche
| name_lang        = fr
| name_italics     = true
| image            = Quiche.jpg
| image_size       = 275px
| caption          = A typical quiche
| alternate_name   =
| place_of_origin  = {{FRA}}
| region           =
| creator          =
| course           =
| type             = [[Tart]]
| served           =
| main_ingredient  = Pastry case filled with [[Eggs as food|egg]] and [[cheese]], [[meat]], [[seafood]], or [[vegetable]]s
| variations       =
| calories         =
| other            =
}}
'''Quiche''' ({{IPAc-en|ˈ|k|iː|ʃ}} {{respell|KEESH|'}}) is a [[French cuisine|French]] [[tart]] consisting of a [[pie crust|pastry crust]] filled with savory<!-- do not link to savoriness, which is about umami, not salty vs. sweet--> [[custard]] and pieces of [[cheese]], [[meat]], [[seafood]] or [[vegetable]]s. A well-known variant is [[Quiche Lorraine]], which includes [[lardon]]s or [[bacon]]. Quiche may be served hot, warm or cold.

==Overview==
===Etymology===
The word is first attested in [[Lorrain language|Lorrain]] in 1605, then in [[French language|French]] in 1805; the first English usage — "quiche lorraine" — was recorded in 1925. The further [[Etymology|etymology]] is uncertain, but it may be related to the German ''{{lang|de|Kuchen}}'' meaning "cake" or "tart".<ref>{{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}}<br>- {{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</ref>

===History===
[[File:Quiche de Lorraine.jpg|thumb|[[Quiche lorraine]]|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]].''<ref>{{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=[[Early English Text Society|EETS]] |series=SS |volume=8 |year=1985}}</ref> As there have been other local medieval preparations in Central Europe, from the east of [[France]] to [[Austria]], that resemble quiche.<ref>{{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}}</ref> In 1586, a quiche like dish was served at a dinner for [[Charles III, Duke of Lorraine]].<ref>{{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}}</ref><ref>{{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}}</ref> The 19th century noun Quiche was later given to a French dish originating from the eastern part of the country. It may derive from an older preparation called ''féouse''<ref>{{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}}</ref> typical in the city of [[Nancy, France|Nancy]] in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.<ref>{{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/}}</ref> 

The American writer and cookery teacher [[James Peterson (writer)|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 [[George H. W. Bush broccoli comments|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".<ref >Peterson, p. 153</ref>

==Varieties==
A quiche usually has a pastry crust and a filling of eggs with either milk, cream, or both. It may be made with vegetables, meat or seafood, and be served hot, warm or cold.<ref>David (2008), pp. 18 and 187</ref><ref>Beck ''et al'', p. 153</ref> Types of quiches include:
{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" |Name
! scope="col" |Main ingredients
! scope="col" |Ref
|-
| Quiche au Camembert
| [[Camembert]] cheese, cream, eggs
| <ref name=b155>Beck ''et al'', p. 155</ref>
|-
| Quiche aux champignons
| Mushrooms, cream, eggs
| <ref name=b160>Beck ''et al'', p. 160</ref>
|-
| Quiche aux endives
| Chicory, cream, eggs, cheese
| <ref name=b159>Beck ''et al'', p. 159</ref>
|-
| Quiche aux épinards
| Spinach, cream, eggs
| <ref name=b160/>
|-
| Quiche au fromage de Gruyère
| [[Gruyère cheese]], cream, eggs, bacon
| <ref name=b154>Beck ''et al'', p. 154</ref>
|-
| Quiche aux fromage blanc
| Cream cheese, cream, eggs, bacon
| <ref name=d187>David (2008), p. 187</ref>
|-
| Quiche aux fruits de mer
| Shrimp, crab or lobster, cream, eggs 
| <ref>Beck ''et al'', p. 156</ref>
|-
| Quiche aux oignons
| Onions, cream, eggs, cheese
| <ref>Beck ''et al'', p. 157</ref>
|-
| Quiche aux poireaux
| Leeks, cream, eggs, cheese
| <ref name=b159/>
|-
| Quiche au Roquefort
| [[Roquefort]] cheese, cream, eggs
| <ref name=b155/>
|-
| Quiche comtoise 
| [[Comté cheese]], cream, eggs, smoked bacon
| <ref>Montagné, p. 430</ref> 
|-
| [[Quiche lorraine]]
| Cream, eggs, bacon{{refn|Some recipes add cheese, but the traditional Lorrainian version does not.<ref name=d187/>|group=n}}
| <ref name=b154/>
|-
| Quiche niçoise, à la tomate
| Anchovies, olives, tomatoes, eggs, [[Parmesan]] cheese
| <ref name=b155/>
|}
In her ''[[Elizabeth David bibliography#French Country Cooking (1951)|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.<ref>David (1999), p. 285</ref>

==Gallery==
{{multiple image
|caption_align=center
| align = center
| direction = horizontal
| header_align = center
| footer_align = left
| image1 = Quiche au saumon et aux épinards.jpg
| width1 =170
|alt1=Picture of a round, open tart with dark filling
| caption1 =Salmon and spinach quiche
|image2= Mushroom and leek quiche.jpg
|width2=220
|caption2=Leek and mushroom quiche
|alt2=slice of quiche with light brown filling
|image3= Quiche de espinacas (Lhardy).JPG
|width3=250
|alt3= Slices of a quiche with a green and yellow fillings
|caption3=Spinach quiche
|image4= Mini mushroom and cheddar quiches, 2007.jpg
|width4=215
|caption4=Miniature quiches
|alt4=Three small individual quiches with mushrooms and pale custard filling
}}

==See also==
{{Portal|Food|France}}
* [[Pie]]
* [[Bacon and egg pie]]
* [[List of pies, tarts and flans]]

==Notes==
{{Reflist|group=n}}

==References==
{{Reflist}}

===Sources===
*{{cite book | last = Beck | first =Simone |author2 = Louisette Bertholle |author3 = Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | orig-date = 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|orig-date=1960 | location = London| publisher = Folio Society | oclc=809349711}}
*{{cite book | last = Montagné | first = Prosper | title = Larousse gastronomique| date = 1976| location = London | publisher = [[Hamlyn (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 }}

==External links==
{{Commons category|Quiches}}
{{Wikiquote}}
{{cookbook}}
{{Authority control}}
{{Eggs}}

[[Category:Savoury pies]]
[[Category:French egg dishes]]