|Place of origin||France|
|Main ingredients||Pastry case filled with egg and cheese, meat, seafood, or vegetables|
Quiche (// KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche Lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
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 Kuchen meaning "cake" or "tart".
The first time I sampled a quiche, sometime in the late 1960s, I was convinced it was the most sophisticated and delicious thing I'd ever tasted. But since then, the poor quiche has had a hard time of it. … As the 1970s became the 1980s, the mixtures contained in the quiches became progressively more bizarre and unpleasant (broccoli springs to mind) ... The quiche encountered its final humiliation after the publication of Bruce Feirstein's Real Men Don't Eat Quiche. A rugged and honest country dish had become a symbol of effete snobbery.
Quiche is considered a French dish; however, using eggs and cream in pastry was practised 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, such as the Italian Libro de arte coquinaria.
|Quiche au Camembert||Camembert cheese, cream, eggs|||
|Quiche aux champignons||mushrooms, cream, eggs|||
|Quiche aux endives||chicory, cream, eggs, cheese|||
|Quiche aux épinards||spinach, cream, eggs|||
|Quiche au fromage de Gruyère||Gruyère cheese, cream, eggs, bacon|||
|Quiche aux fromage blanc||cream cheese, cream, eggs, bacon|||
|Quiche aux fruits de mer||shrimp, crab or lobster, cream, eggs|||
|Quiche aux oignons||onions, cream, eggs, cheese|||
|Quiche aux poireaux||leeks, cream, eggs, cheese|||
|Quiche au Roquefort||Roquefort cheese, cream, eggs|||
|Quiche comtoise||Comté cheese, cream, eggs, smoked bacon|||
|Quiche Lorraine||cream, eggs, bacon[n 1]|||
|Quiche niçoise, à la tomate||anchovies, olives, tomatoes, eggs, Parmesan cheese|||
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 but from mashed potato, flour and butter; the filling is cream, Gruyère and garlic.