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recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing ever tasted". He wrote that, by the 1980s, American quiches had begun to include ingredients he found "bizarre and unpleasant", such as
341:
A quiche usually has a pastry crust and a filling of eggs with milk or cream or both. It may be made with vegetables, meat or seafood, and be served hot, warm or cold. Types of quiches include:
284:
in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. In 1586, They were served at a dinner for
250:. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German
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333:(1982) as the "final humiliation" of the dish, such that " rugged and honest country dish had become a symbol of effete snobbery".
288:, Duke of Lorraine. Before that, recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as
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Quiche is a French dish originating from the eastern part of the country. It may derive from an older preparation called
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Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la
Lorraine / par Jules Renauld,...
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1641:
1164:
796:
Curye on
Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury
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Accessed 12 February 2015. This source also notes the first reference to 1805, in J.-J. Lionnois,
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Since the Middle Ages, there have been local preparations in
Central Europe, from the east of
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but from mashed potato, flour and butter; the filling is cream, Gruyère and garlic.
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Elizabeth David
Classics – Mediterranean Food; French Country Cooking; Summer Food
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Some recipes add cheese, but the traditional
Lorrainian version does not.
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Peterson's noting his aversion to broccoli echoed earlier
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712:, Centre Nationale de Ressources Textuelles et Lexicales.
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Beck, Simone; Louisette
Bertholle; Julia Child (2012) .
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Glorious French Food: A Fresh
Approach to the Classics
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758:"How to make a goat's cheese and herb quiche"
717:Hist. des villes vieille et neuve de Nancy...
656:, who too notably did not like the vegetable.
654:remarks by former President George H. W. Bush
8:
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813:Germershausen, Christian Friedrich (1782).
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229:. Quiche may be served hot, warm or cold.
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816:Die Hausmutter in allen ihren Geschäfften
1010:(second ed.). London: Grub Street.
314:The American writer and cookery teacher
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495:Anchovies, olives, tomatoes, eggs,
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417:Cream cheese, cream, eggs, bacon
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756:Damien Pignolet (13 June 2019).
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38:For other uses of "Quiché", see
76:
242:The word is first attested in
1:
634:List of pies, tarts and flans
401:Quiche au fromage de Gruyère
384:Chicory, cream, eggs, cheese
838:David (2008), pp. 18 and 187
492:Quiche niçoise, à la tomate
473:, cream, eggs, smoked bacon
437:Onions, cream, eggs, cheese
798:. SS. Vol. 8. London:
447:Leeks, cream, eggs, cheese
27:French savoury custard tart
1663:
1042:Montagné, Prosper (1976).
1025:David, Elizabeth (2008) .
1006:David, Elizabeth (1999) .
732:New Larousse Gastronomique
519:quiche aux pommes de terre
258:meaning "cake" or "tart".
217:. A well-known variant is
29:
1597:
1120:
1029:. London: Folio Society.
1027:French Provincial Cooking
794:; Butler, Sharon (1985).
693:Oxford English Dictionary
544:Salmon and spinach quiche
424:Quiche aux fruits de mer
414:Quiche aux fromage blanc
352:
349:
346:
330:Real Men Don't Eat Quiche
122:
55:
49:
1059:Peterson, James (2002).
729:Hamlyn (2 August 2018).
556:Leek and mushroom quiche
311:, that resemble quiche.
246:in 1805, and in 1605 in
99:Pastry case filled with
40:Kʼicheʼ (disambiguation)
374:Mushrooms, cream, eggs
371:Quiche aux champignons
323:, and that he regarded
280:typical in the city of
33:Quiche (disambiguation)
1044:Larousse gastronomique
991:. London: Particular.
708:
510:French Country Cooking
273:
253:
517:gives a recipe for a
407:, cream, eggs, bacon
394:Spinach, cream, eggs
269:
1507:Egg drop competition
973:David (1999), p. 285
929:David (2008), p. 187
819:(in German). Junius.
719:, Nancy, t. 1, p. 80
460:cheese, cream, eggs
454:Quiche au Roquefort
444:Quiche aux poireaux
391:Quiche aux épinards
364:cheese, cream, eggs
358:Quiche au Camembert
296:in the 14th-century
197:filled with savoury
31:For other uses, see
1063:. New York: Wiley.
485:Cream, eggs, bacon
434:Quiche aux oignons
381:Quiche aux endives
290:Crustardes of flesh
52:
1502:Egg-and-spoon race
1329:List of egg dishes
1142:Fish and amphibian
1123:List of egg topics
1046:. London: Hamlyn.
580:Individual quiches
327:'s satirical book
274:
1647:French egg dishes
1629:
1628:
1562:Ovo vegetarianism
1070:978-0-471-44276-9
998:978-0-241-95339-6
792:Hieatt, Constance
762:Gourmet Traveller
742:978-0-600-63587-1
629:Bacon and egg pie
523:shortcrust pastry
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350:Main ingredients
299:The Forme of Cury
221:, which includes
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143:Media: Quiche
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1517:Fabergé egg
735:. Octopus.
695:. OUP. 2015
602:Food portal
286:Charles III
1636:Categories
1527:HowToBasic
1522:Free range
1497:Easter egg
1492:Decorating
1474:In culture
1364:Deep fried
1285:Components
1165:Cephalopod
1052:1285641881
699:4 February
673:References
215:vegetables
117:vegetables
1482:Balancing
1444:Scrambled
1256:Ovulation
1246:Oviparity
1226:Oogenesis
1185:Pathology
1147:Monotreme
1035:809349711
458:Roquefort
362:Camembert
337:Varieties
238:Etymology
1608:Category
1409:Powdered
1394:Omelette
1389:Meringue
1339:Benedict
1306:membrane
1206:Egg cell
1179:dinosaur
955:, p. 157
942:, p. 156
917:, p. 154
901:, p. 159
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710:"Quiche"
688:"quiche"
588:See also
513:(1951),
497:Parmesan
321:broccoli
294:Crustade
233:Overview
1620:Commons
1589:Tossing
1584:Tapping
1579:Rolling
1567:Pysanka
1552:Organic
1547:Oomancy
1459:Soufflé
1449:Shirred
1414:Pickled
1404:Poached
1369:Deviled
1354:Coddled
1349:Century
1321:As food
1311:Chalaza
1271:Trophic
1241:Oviduct
1231:Ootheca
1201:Allergy
1194:Biology
1175:Reptile
981:Sources
529:Gallery
507:In her
499:cheese
309:Austria
262:History
223:lardons
211:seafood
199:custard
186:) is a
113:seafood
18:Quiches
1542:Oology
1512:Egging
1487:Carton
1454:Smoked
1439:Scotch
1434:Salted
1419:Quiche
1374:Eggnog
1344:Boiled
1276:Zygote
1221:Oogamy
1211:Embryo
1067:
1050:
1033:
1014:
995:
739:
305:France
278:féouse
254:Kuchen
244:French
203:cheese
188:French
154:Quiche
136:
105:cheese
90:France
87:
50:Quiche
1429:Salad
1379:Fried
1334:Balut
1302:Shell
1297:White
1266:Tooth
1261:Spawn
1236:Ovary
1130:Types
953:et al
951:Beck
940:et al
938:Beck
915:et al
913:Beck
899:et al
897:Beck
883:et al
881:Beck
867:et al
865:Beck
849:et al
847:Beck
640:Notes
347:Name
282:Nancy
227:bacon
182:KEESH
115:, or
1537:Hunt
1384:Iron
1304:and
1292:Yolk
1170:Fish
1137:Bird
1114:Eggs
1065:ISBN
1048:OCLC
1031:OCLC
1012:ISBN
993:ISBN
800:EETS
737:ISBN
701:2016
353:Ref
292:and
207:meat
191:tart
109:meat
103:and
72:Tart
68:Type
1464:Tea
1424:Roe
624:Pie
307:to
225:or
213:or
101:egg
1638::
922:^
906:^
890:^
874:^
856:^
760:.
706:-
691:.
209:,
205:,
169:iː
111:,
107:,
1181:)
1177:(
1106:e
1099:t
1092:v
1073:.
1054:.
1037:.
1020:.
1001:.
802:.
764:.
745:.
703:.
301:.
175:/
172:ʃ
166:k
163:ˈ
160:/
156:(
42:.
35:.
20:)
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