For other uses, see Quiche (disambiguation).

Mediterranean quiche

In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. French cuisine is a style of cooking derived from the nation of France. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation.

Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Lardons are strips of fat bacon or salt pork used in meat larding. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese. Julia Child (born Julia Carolyn McWilliams August 15, 1912 – August 13, 2004) was a famous American cook, Author "^[1] though most contemporary quiche recipes include Gruyère cheese, making a quiche au gruyère or a quiche vosgienne. Gruyère (Groo-Yair is a hard yellow Cheese made from cow's Milk, named after the town of Gruyères in Switzerland, and made The addition of onion to quiche Lorraine makes quiche alsacienne. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan

The word quiche is derived from the Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Lorraine Franconian (francique mosellan platt lorrain platt mosellan is a designation in practice ambiguous for Dialects of German spoken in the north-eastern The German language (de ''Deutsch'') is a West Germanic language and one of the world's major languages. Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled quiche^[2].

In the United Kingdom, until the 1980s, quiches were almost invariably referred to as "flans". The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located However, this term has now become almost completely obsolete when referring to savoury dishes.

See also

• List of egg dishes
• Pie
• Real Men Don't Eat Quiche

Notes

External links