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In French cuisine, a 'quiche' (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
'Quiche Lorraine' is perhaps the most common variety. In addition to the egg and cream, it includes bacon or lardons. 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."[1] though most contemporary quiche recipes include Gruyère cheese , making a ''quiche à la gruyère'' or a ''quiche vosgienne''. The addition of onion to quiche Lorraine makes ''quiche alsacienne''.
The word ''quiche'' is derived from the Lorrain dialect of the French language. In Welsh culture, quiche-related catchphrases are numerous, the most popular being "Quiche 'ddi 'rogia" ("Quiche for the lads")
★ List of egg dishes
★ Pie
1. Julia Child, ''Mastering the Art of French Cooking'' (New York: Knopf) 1967 p 147.
Mediterranean quiche
In French cuisine, a 'quiche' (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.
'Quiche Lorraine' is perhaps the most common variety. In addition to the egg and cream, it includes bacon or lardons. 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."[1] though most contemporary quiche recipes include Gruyère cheese , making a ''quiche à la gruyère'' or a ''quiche vosgienne''. The addition of onion to quiche Lorraine makes ''quiche alsacienne''.
The word ''quiche'' is derived from the Lorrain dialect of the French language. In Welsh culture, quiche-related catchphrases are numerous, the most popular being "Quiche 'ddi 'rogia" ("Quiche for the lads")
| Contents |
| See also |
| Notes |
| External links |
See also
★ List of egg dishes
★ Pie
Notes
1. Julia Child, ''Mastering the Art of French Cooking'' (New York: Knopf) 1967 p 147.
External links
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