quiche

This article explains the French court; for the meaning of the accented word, see Quiché (disambiguation).

Quiche Lorraine

A quiche [ ki: ʃ ] is a specialty of French cuisine that originally comes from the Lorraine region. It is a hearty shortcrust pastry baked in a round, flat shape with a spicy filling or topping that contains a mixture of eggs and milk.

The French name “ Quiche ” was derived around 1845 from the Franconian-Lorraine word Kichel or Kuechel , which corresponds to the High German word “ cake ” (compare little kitchens and Luxembourgish Kichelchen for biscuits). Quiches are baked in round tart shapes.

Today, similar dishes are often offered under the name “quiche”, whose characteristics are also the shortcrust pastry base and egg milk, but for the topping of which, for example, spinach , leek or other ingredients are used. Although these are no longer called quiche in France in the strict sense, but tart, this name has become common on both sides of the Rhine .

variants

The classic tart à la crème or quiche à la lorraine or quiche lorraine for short (Lorraine bacon cake or bacon cake) comes from Lorraine and is now internationally popular. It is consumed warm as a starter or main course . It was originally made from bread dough, but in modern kitchens this has been replaced by shortcrust pastry . The topping consists of smoked bacon and a mixture of grated cheese, onions, eggs and milk or a royal with sour cream . Due to the almost identical ingredients, this variant is very similar in taste to the onion cake .

Regional variants are the quiche vosgienne (with spicy cheese ) from the Vosges and the quiche alsacienne (with onions ) from Alsace .

literature

• Herring Lexicon of the Kitchen . Fachbuchverlag Pfanneberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4 .
• Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6 .

Individual evidence

1. ↑ Food lexicon Dr. Oetker . 4th edition 2004, articles "Quiche" and "Tarte"
2. ↑ Larousse Gastronomique , New York 2001, article “Quiche”, p. 957
3. ↑ Kitchen. In: Alsatian Dictionary Volume 1, Columns 421a – 423a. Retrieved October 14, 2009 . 
4. ↑ Udo Pini : The Gourmet Handbook . 3. Edition. Könemann, Cologne 2000, ISBN 3-8290-1443-0 , p. 784-785 .

Web links

Commons : Quiches  - collection of pictures, videos and audio files