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Quiche
View on Wikipediafrom Wikipedia
 A typical quiche | |
| Type | Tart |
|---|---|
| Place of origin |  France |
| Main ingredients | Pastry case filled with egg and cheese, meat, seafood, or vegetables |
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savory 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.
Overview
[edit]Etymology
[edit]The word is first attested in Lorrain in 1605, then in French in 1805; 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".[1]
History
[edit]
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.[2] As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche.[3] In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine.[4][5] 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[6] typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.[7]
The American writer and cookery teacher 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,[n 1] 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".[8]
Varieties
[edit]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.[9][10] Types of quiches include:
| Name | Main ingredients | Ref |
|---|---|---|
| Quiche au Camembert | Camembert cheese, cream, eggs | [11] |
| Quiche aux champignons | Mushrooms, cream, eggs | [12] |
| Quiche aux endives | Chicory, cream, eggs, cheese | [13] |
| Quiche aux épinards | Spinach, cream, eggs | [12] |
| Quiche au fromage de Gruyère | Gruyère cheese, cream, eggs, bacon | [14] |
| Quiche aux fromage blanc | Cream cheese, cream, eggs, bacon | [15] |
| Quiche aux fruits de mer | Shrimp, crab or lobster, cream, eggs | [16] |
| Quiche aux oignons | Onions, cream, eggs, cheese | [17] |
| Quiche aux poireaux | Leeks, cream, eggs, cheese | [13] |
| Quiche au Roquefort | Roquefort cheese, cream, eggs | [11] |
| Quiche comtoise | Comté cheese, cream, eggs, smoked bacon | [18] |
| Quiche lorraine | Cream, eggs, bacon[n 2] | [14] |
| Quiche niçoise, à la tomate | Anchovies, olives, tomatoes, eggs, Parmesan cheese | [11] |
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 pastry but from mashed potato, flour and butter; the filling is cream, Gruyère and garlic.[19]
Gallery
[edit]
Salmon and spinach quiche
Leek and mushroom quiche
.JPG)
Spinach quiche
Miniature quiches
See also
[edit]
Notes
[edit]- ^ Peterson's noting his aversion to broccoli echoed earlier remarks by former President George H. W. Bush, who too notably did not like the vegetable.
- ^ Some recipes add cheese, but the traditional Lorrainian version does not.[15]
References
[edit]- ^ "quiche". Oxford English Dictionary. OUP. 2015. Retrieved 4 February 2016.
- "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 - ^ Hieatt, Constance; Butler, Sharon (1985). Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury. SS. Vol. 8. London: EETS.
- ^ Germershausen, Christian Friedrich (1782). Die Hausmutter in allen ihren Geschäfften (in German). Junius.
- ^ Renauld, Jules (1820-1883) Auteur du texte (1875). Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,...
{{cite book}}: CS1 maint: numeric names: authors list (link) - ^ Renauld, Jules Auteur du texte (1875). Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,...
- ^ Hamlyn (2 August 2018). New Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1.
- ^ Damien Pignolet (13 June 2019). "How to make a goat's cheese and herb quiche". Gourmet Traveller.
- ^ Peterson, p. 153
- ^ David (2008), pp. 18 and 187
- ^ Beck et al, p. 153
- ^ a b c Beck et al, p. 155
- ^ a b Beck et al, p. 160
- ^ a b Beck et al, p. 159
- ^ a b Beck et al, p. 154
- ^ a b David (2008), p. 187
- ^ Beck et al, p. 156
- ^ Beck et al, p. 157
- ^ Montagné, p. 430
- ^ David (1999), p. 285
Sources
[edit]- Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
- David, Elizabeth (1999) [1950, 1951, 1955]. Elizabeth David Classics – Mediterranean Food; French Country Cooking; Summer Food (second ed.). London: Grub Street. ISBN 1-902304-27-6.
- David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
- Montagné, Prosper (1976). Larousse gastronomique. London: Hamlyn. OCLC 1285641881.
- Peterson, James (2002). Glorious French Food: A Fresh Approach to the Classics. New York: Wiley. ISBN 978-0-471-44276-9.
External links
[edit]
Wikimedia Commons has media related to Quiches.
Wikiquote has quotations related to Quiche.
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Quiche
View on Grokipediafrom Grokipedia
Quiche is a savory French tart consisting of a pastry crust filled with an unsweetened custard of eggs and cream or milk, typically incorporating additional ingredients such as cheese, vegetables, meat, or seafood.[1] The term "quiche" derives from the Alsatian German word Küche, a diminutive of the German Kuchen meaning "cake," reflecting its roots in the border region of Alsace-Lorraine.[2]
Originating in the medieval Duchy of Lorraine—then part of the Holy Roman Empire—quiche evolved from earlier European custard-based dishes, with the earliest documented reference to a quiche-like preparation appearing in 1605 at Nancy’s Saint-Julien hospice in eastern France.[3] The iconic Quiche Lorraine, the dish's foundational variant, traditionally features smoked bacon lardons, eggs, and crème fraîche baked in a shortcrust pastry, without cheese or vegetables, though modern interpretations often include these additions.[3] Gaining widespread popularity in the late 19th century among refugees from the Franco-Prussian War who brought the recipe to Paris, quiche was formalized in Auguste Escoffier's 1903 Guide Culinaire, cementing its place in classic French cuisine.[3]
Today, quiche encompasses a diverse array of regional and international variations, such as Quiche Florentine with spinach or seafood quiches, and is enjoyed worldwide as a versatile brunch, lunch, or dinner option.[1] In France, the Confrérie de la Quiche Lorraine actively promotes the dish's authenticity and has petitioned for UNESCO intangible cultural heritage status, underscoring its enduring cultural significance in Lorraine's gastronomic identity.[3]
Nutritional content varies by type; for instance, traditional quiche Lorraine yields about 450 calories per slice, comprising roughly 66% fat, 18% carbohydrates, and 17% protein.[65] Lighter vegetable-based versions range from 300-400 calories per slice, with reduced fat due to fewer dairy elements and more produce.[70] Vegan adaptations using tofu instead of eggs typically provide around 350 calories per slice, lower in cholesterol (0 mg) and saturated fat while maintaining plant-based protein levels.[45]
Due to its high calorie and fat content, particularly saturated fats and cholesterol, quiche is best consumed in moderation within a balanced diet to avoid contributing to elevated cholesterol levels or excessive caloric intake.[71] Healthier modifications include substituting low-fat cheese or fat-free evaporated milk for cream, incorporating additional vegetables for fiber, opting for a whole-grain or crustless base, and reducing salt with herbs to mitigate sodium and support cardiovascular health.[72]
Origins and Etymology
Word Origin
The word "quiche" derives from the German term Kuchen, meaning "cake" or "tart," which was adapted into the Lorrain dialect as a reference to a savory pastry dish.[2][3] This linguistic borrowing reflects the historical German-speaking influences in the Lorraine region, a border area between France and Germany that shaped local culinary terminology.[4] The earliest known attestation of "quiche" appears in the Lorrain dialect in 1605, recorded in a document from the hospice of Saint-Julien in Nancy, describing a simple egg-based preparation.[3] It entered standard French around 1810, evolving from Alsatian German Küche, a diminutive form of Kuchen.[2] The term reached English in 1926 as "quiche Lorraine," initially denoting the specific variant from the Lorraine region. Etymologically, "quiche" traces further to Middle High German kuoche and Old High German kuoho, ultimately from Proto-Germanic *kōkô, denoting a baked good.[5] In German-speaking contexts, regional variants retain names like Lothringer Speckkuchen (Lorraine bacon cake), highlighting the dish's cross-border roots without altering the core "Kuchen" derivation.[4] While some scholars suggest loose connections to earlier 16th-century Nancy terms like féouse for similar local tarts, the primary path remains tied to Germanic cake nomenclature rather than Roman precedents such as patina.[6]Historical Background
The earliest precursors to quiche can be traced to ancient Roman cuisine, where dishes known as patinae—savory egg-based preparations often baked in shallow pans with cheese, herbs, or vegetables—served as distant influences on later European tarts. These patinae, detailed in the 4th-5th century culinary collection De Re Coquinaria attributed to Apicius, emphasized egg custards similar in structure to modern quiche fillings, though they lacked the pastry crust and were more akin to frittatas or cheesecakes.[7] By the 14th century, more direct medieval roots emerged in England with egg-and-cheese tarts documented in The Forme of Cury, a cookbook compiled around 1390 by the master cooks of King Richard II. Recipes such as "Crustardes of Flessh" featured a pastry or bread base filled with eggs, cheese, and meat or fish, baked into a custard-like tart that prefigured quiche's form. These tarts reflected broader European medieval baking traditions using simple, available ingredients like eggs for binding.[8] The dish's association with the Lorraine region solidified in the early 17th century, with the earliest documented reference to a quiche preparation appearing in 1605, recorded in the accounts of the hospice of Saint-Julien in Nancy. This early version, served in the Duchy of Lorraine (then under Holy Roman Empire influence), likely used a basic filling of eggs, cream, and local cured meats, tying into the area's Germanic culinary heritage—where the term "quiche" derives from the German Kuchen (cake), reflecting the border region's shifting German and French rule.[3] In the 19th century, quiche evolved significantly in Lorraine amid alternating German and French governance, transitioning from rudimentary bread dough bases to more refined shortcrust or puff pastry shells, enriched with cream for a smoother custard. This refinement occurred as the region navigated the Franco-Prussian War (1870-1871), with refugees carrying the dish to Paris, where French chefs adapted it into a more elegant form.[9][3] Following World War II, quiche gained traction in the United States starting in the 1950s, evolving into a popular brunch staple by the 1960s and 1970s through French culinary influences and American cookbooks promoting versatile savory pies. Its peak popularity in the 1970s and 1980s saw widespread adaptations in restaurants and home cooking, often as deep-dish versions with added cheeses and vegetables, before a decline in the late 1980s due to rising health concerns over cholesterol and cultural satires like the 1982 book Real Men Don't Eat Quiche.[10][11]Ingredients and Preparation
Essential Components
The essential components of quiche revolve around a sturdy pastry crust, a rich custard base, savory fillings, and subtle seasonings that provide structure, creaminess, and flavor balance. The pastry crust forms the foundational shell, traditionally made from shortcrust pastry (pâte brisée), which consists of flour, butter, salt, egg, and water to create a flaky yet supportive base that holds the filling during baking.[12] In mid-20th-century adaptations, alternatives like a mashed potato crust appeared, as in Elizabeth David's 1951 recipe for quiche aux pommes de terre in French Country Cooking, reflecting regional resourcefulness during postwar shortages.[13] Over time, quiches shifted from early bread dough linings to more refined pastry crusts, enhancing texture and versatility.[14] At the heart of quiche is the custard base, primarily composed of eggs for binding and structural integrity, combined with heavy cream or milk for richness and a smooth, creamy consistency. Traditional ratios typically involve 3 to 4 eggs per 1 to 2 cups of cream, ensuring the custard sets firmly yet remains tender without becoming rubbery.[15] This egg-cream mixture, when whisked together, forms the unifying element that envelops all other components, providing quiche's signature silky texture. Savory fillings add depth and variety, with common options including meats like bacon or lardons for smoky umami, seafood such as salmon or shrimp for delicate brininess, vegetables like spinach, mushrooms, or leeks for earthiness, and cheeses like Gruyère or Emmental for nutty sharpness.[16] These elements are pre-cooked or sautéed before incorporation to release flavors and prevent sogginess in the final dish. Notably, traditional Quiche Lorraine omits cheese entirely, relying solely on lardons, eggs, and cream to highlight its pure, unadorned profile and countering the widespread modern misconception of cheese as a staple.[15] Seasonings enhance the overall harmony without overpowering the core ingredients, typically limited to salt and pepper for foundational balance, along with a pinch of nutmeg for subtle warmth and aroma.[15] Garlic powder may occasionally appear in contemporary variations for added savoriness, but classic recipes prioritize restraint to let the custard's richness shine.[17]Baking Techniques
Baking quiche begins with preparing the crust to ensure it remains crisp and prevents sogginess from the custard filling. This involves blind baking, or pre-baking the empty crust, typically at temperatures between 375°F and 400°F for 10 to 15 minutes. To do this, the dough is fitted into a pie or tart pan, lined with parchment paper or aluminum foil, and filled with pie weights, dried beans, or rice to hold its shape and weigh down the bottom. After the initial bake, the weights and liner are removed, and the crust is baked for an additional 5 to 10 minutes until lightly golden.[18][19][20] Once the crust is partially baked, the filling is assembled to maintain texture and flavor balance. Fillings such as vegetables or bacon are first sautéed in a skillet over medium heat to cook through and evaporate excess moisture, which could otherwise make the quiche watery. The cooked fillings are then cooled slightly before being combined with a custard base made from beaten eggs and heavy cream or half-and-half, whisked together until smooth. This mixture is poured into the warm pre-baked crust, filling it about three-quarters full to allow for rising.[21][22][23] The full quiche is then baked in a preheated oven at 350°F for 35 to 45 minutes, placed on the lower rack to promote even cooking and a crisp bottom. It is done when the edges are set and the center remains slightly jiggly, indicating a creamy rather than overcooked texture; a knife inserted near the center should come out clean. After baking, the quiche rests on a wire rack for at least 20 to 30 minutes to allow the custard to firm up fully before slicing. For crust variations, homemade dough can be pressed directly into the pan using fingers for an even layer, or store-bought refrigerated pie dough can be used for convenience, following the same blind baking steps.[23][24][25] Quiche can be served hot, warm, or at room temperature, making it versatile for meals or gatherings. Leftovers should be reheated gently in a 350°F oven for 15 to 20 minutes, covered loosely with foil to prevent drying out, rather than using high heat or a microwave which can toughen the custard.[26][27][28]Varieties and Recipes
Classic Quiche Lorraine
Quiche Lorraine is the quintessential embodiment of French rustic cuisine from the Lorraine region, featuring a savory custard filling of eggs and cream enriched with smoked bacon lardons, all encased in a flaky shortcrust pastry.[3] This traditional preparation emphasizes simplicity and balance, where the creamy custard sets gently to complement the smoky, crisp bacon without additional flavors that could overpower the core elements. Authentic versions strictly exclude cheese and onions, preserving the dish's historical purity as a hearty, everyday fare with roots in Lorraine's agrarian traditions.[29][30] The traditional recipe uses a shortcrust pastry shell, blind-baked for crispness, filled with rendered smoked lardons. The custard is made by whisking eggs with crème fraîche or heavy cream, often lightened with milk, and seasoned with salt, pepper, and nutmeg. The lardons are placed in the base, custard poured over, and the quiche bakes at around 180°C (350°F) for about 45 minutes until set and golden, yielding 6 servings. This method, rooted in Lorraine's modest farm kitchens, highlights the dish's evolution from a simple egg-based tart to a celebrated regional specialty.[30][31][32] Modern interpretations often introduce misconceptions by incorporating cheese, such as Gruyère, or vegetables like onions and leeks, which dilute the original's unadorned profile and stray from 19th-century standards documented in French culinary texts. These additions, while popular in contemporary recipes, are viewed by purists as deviations that transform the quiche into a different variant altogether.[33][3] As a cornerstone of French culinary heritage, Quiche Lorraine holds an informal protected status through regional pride and culinary advocacy, with ongoing debates among chefs and locals in Lorraine about maintaining "true" authenticity to honor its Germanic-influenced roots under historical rule in the region.[34][35]Other Traditional and Modern Variants
Beyond the classic Quiche Lorraine, traditional French variants incorporate regional ingredients to enhance the savory custard filling. Quiche Florentine, a spinach and cheese variant, blends wilted spinach with Gruyère, eggs, and cream for an earthy, sharp filling.[36] Quiche au Camembert features a flaky pastry crust filled with a creamy custard of eggs and heavy cream, topped with slices of melted Camembert cheese for a rich, gooey texture that highlights the Normandy region's famous soft cheese.[37][38] Vegetable-focused options, such as spinach quiche, blend wilted fresh spinach with nutty Gruyère cheese, eggs, and cream, creating a vibrant green filling that balances earthiness with subtle sharpness.[36][39] Similarly, mushroom quiches often pair sautéed mushrooms with Gruyère for an umami depth, maintaining the essential egg-based custard while emphasizing seasonal produce.[40] Seafood adaptations, like salmon quiche, integrate flaked smoked or fresh salmon into the custard, sometimes with dill or leeks, offering a lighter, briny contrast suitable for coastal influences.[41][42] Modern adaptations have expanded quiche's accessibility for dietary needs, particularly through crustless versions that eliminate the pastry base to reduce carbohydrates. Crustless quiches, baked directly in a greased dish with eggs, cream, and fillings like ham or vegetables, appeal to low-carb diets by focusing on the custard's protein-rich profile while maintaining a fluffy texture after 40-50 minutes of baking.[43][44] Vegan variants replace eggs and dairy with plant-based alternatives, such as silken tofu blended with nutritional yeast and plant milk for a custardy consistency, or chickpea flour mixed with plant milk to mimic egg binding.[45][46] Products like Just Egg, a mung bean-based liquid egg substitute, provide fluffiness in vegan quiches when combined with plant-based cheeses, as seen in spinach-sun-dried tomato versions where the filling bakes into a sliceable pie.[47] Zucchini quiches use grated zucchini for moisture, paired with vegan cheese and herbs, yielding a light, vegetable-forward result after 45 minutes in the oven.[48] For a brief recipe outline, a vegan quiche may involve blending silken tofu with chickpea flour, seasonings, and vegetables like caramelized onions and spinach, then baking in a crust at around 375°F for 40-60 minutes until set.[46][49] Global influences have popularized quiche in bite-sized or portable forms, adapting it for social occasions. Mini quiches, baked in muffin tins with fillings like spinach or bacon, emerged as convenient appetizers in the 1970s American context, allowing for easy serving at parties without utensils.[50] Picnic-style quiches are designed for cold serving, where the custard firms up after chilling, making them ideal for outdoor events with robust fillings like mushrooms or cheese that hold structure at room temperature.[51] Fusion examples, such as broccoli quiche, gained traction in 1980s U.S. cuisine, incorporating steamed broccoli florets with cheddar or Gruyère in the custard for a hearty, vegetable-heavy twist that reflected health-conscious trends of the era.[52][53]Cultural Impact and Nutrition
Role in Cuisine and Society
Quiche holds a prominent place in the culinary traditions of Lorraine, France, where it functions as a versatile staple suitable for brunch, lunch, or picnics due to its portable and hearty nature. Originating as a simple, rustic dish in this border region, it embodies everyday Lorraine gastronomy, often enjoyed warm or at room temperature for casual meals.[3][54] As a symbol of the shared German-French heritage along the border—known as Lothringen in German—quiche reflects the region's complex history of cultural exchange between the two nations. In French gastronomy, it is promoted by organizations like the Association for the Protection of the Quiche (APQ) and the Syndicat National de Défense et de Promotion de l'Authentique Quiche Lorraine, which advocate for adherence to traditional recipes featuring bacon, eggs, and cream without additions like cheese. In Anglo-American contexts, quiche has become an iconic brunch item, prized for its savory appeal in casual weekend gatherings.[8][3][55][56] Following World War II, quiche spread globally through immigration and influential cookbooks, such as those by Julia Child, integrating into menus in Britain and the United States by the 1950s and peaking in popularity during the 1960s through 1980s as a sophisticated yet accessible dish. In the U.S., its 1980s surge was satirized in Bruce Feirstein's 1982 book Real Men Don't Eat Quiche, which mocked it as emblematic of effeminacy or excessive refinement amid shifting gender norms. Today, quiche has been reclaimed as a gender-neutral comfort food, free from such stereotypes. It has also been adopted in British cuisine for events like the 2023 Coronation Quiche, in Australian home cooking since at least the 1930s for family buffets and holidays, and in Asian fusion variants—such as kimchi or shiitake mushroom quiches—for modern gatherings.[57][10][58][59][60][61][62][63][64]Nutritional Profile
A typical serving of quiche, approximately 150-170 grams per slice, provides 400-500 calories, with macronutrients including 25-40 grams of total fat (of which 10-20 grams are saturated, primarily from cream and cheese), 15-25 grams of protein derived from eggs and fillings, and 20-30 grams of carbohydrates mainly from the crust.[65][66] It also contains 150-200 milligrams of cholesterol, largely from eggs, and 500-900 milligrams of sodium.[67][68] Quiche serves as a good source of micronutrients, offering 300-400 milligrams of calcium per slice from cheese, along with vitamin A and vitamin B12 contributed by eggs and dairy components.[69] These nutrients support bone health and metabolic functions, though the overall profile is influenced by ingredient choices.| Nutrient | Amount per Slice (150-170g) | Primary Sources |
|---|---|---|
| Calories | 400-500 kcal | Overall composition |
| Total Fat | 25-40 g | Cream, cheese, crust |
| Saturated Fat | 10-20 g | Dairy products |
| Cholesterol | 150-200 mg | Eggs |
| Protein | 15-25 g | Eggs, cheese, fillings |
| Carbohydrates | 20-30 g | Pastry crust |
| Sodium | 500-900 mg | Cheese, seasonings |
| Calcium | 300-400 mg | Cheese |
References
- https://en.wiktionary.org/wiki/quiche