Everything about Quiche totally explained
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In
French cuisine, a
quiche (IPA: [ki:ʃ]) is a baked dish that's 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 eggs 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." though most contemporary quiche recipes include
Gruyère cheese, making a
quiche au gruyère or a
quiche vosgienne. The addition of
onion to quiche Lorraine makes
quiche alsacienne.
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". 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.
In the
United Kingdom, until the 1980s, quiches were almost invariably referred to as "
flans". However, this term has now become almost completely obsolete when referring to savoury dishes.
Further Information
Get more info on 'Quiche'.
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