Quiche

---

title: "Quiche" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["savoury-pies", "french-egg-dishes"] description: "French savory custard tart" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Quiche" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary French savory custard tart ::

::data[format=table title="Infobox food"]

Field	Value
name	Quiche
name_lang	fr
name_italics	true
image	Quiche.jpg
image_size	275px
caption	A typical quiche
place_of_origin
type	Tart
main_ingredient	Pastry case filled with egg and cheese, meat, seafood, or vegetables
::

| name = Quiche | name_lang = fr | name_italics = true | image = Quiche.jpg | image_size = 275px | caption = A typical quiche | alternate_name = | place_of_origin = | region = | creator = | course = | type = Tart | served = | main_ingredient = Pastry case filled with egg and cheese, meat, seafood, or vegetables | variations = | calories = | other = Quiche ( ) 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

Etymology

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".

History

::figure[src="https://upload.wikimedia.org/wikipedia/commons/4/43/Quiche_de_Lorraine.jpg" caption="[[Quiche lorraine]]" alt="round tart with yellow filling and bacon bits on the top"] ::

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. There have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. 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 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.

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, 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".

Varieties

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. Types of quiches include: ::data[format=table]

Name	Main ingredients	Ref
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
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 pastry but from mashed potato, flour and butter; the filling is cream, Gruyère and garlic.

Gallery

|caption_align = center | perrow = 2 | align = center | width = 200 | direction = horizontal | header_align = center | footer_align = left | image1 = Quiche au saumon et aux épinards.jpg | width1 =170 |alt1=Picture of a round, open tart with dark filling | caption1 =Salmon and spinach quiche |image2= Mushroom and leek quiche.jpg |width2=200 |caption2=Leek and mushroom quiche |alt2=slice of quiche with light brown filling |image3= Quiche de espinacas (Lhardy).JPG |width3=200 |alt3= Slices of a quiche with a green and yellow fillings |caption3=Spinach quiche |image4= Mini mushroom and cheddar quiches, 2007.jpg |width4=215 |caption4=Miniature quiches |alt4=Three small individual quiches with mushrooms and pale custard filling |image5= Quiche au fromage de Gruyère.jpg |width5=200 |caption5=Quiche au fromage de Gruyère |alt5=Quiche au fromage de Gruyère with a slice removed for display

Notes

References

Sources

References

1. (2015). "quiche". OUP.
2. (1985). "Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury". [[Early English Text Society.
3. Germershausen, Christian Friedrich. (1782). "Die Hausmutter in allen ihren Geschäfften". Junius.
4. 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,...".
5. Renauld, Jules Auteur du texte. (1875). "Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,...".
6. Hamlyn. (2018-08-02). "New Larousse Gastronomique". Octopus.
7. Damien Pignolet. (13 June 2019). "How to make a goat's cheese and herb quiche". [[Gourmet Traveller]].
8. Peterson, p. 153
9. David (2008), pp. 18 and 187
10. Beck ''et al'', p. 153
11. Beck ''et al'', p. 155
12. Beck ''et al'', p. 160
13. Beck ''et al'', p. 159
14. Beck ''et al'', p. 154
15. David (2008), p. 187
16. Beck ''et al'', p. 156
17. Beck ''et al'', p. 157
18. Montagné, p. 430
19. David (1999), p. 285

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