Open Access Articles- Top Results for Quiche


For other uses, see Quiche (disambiguation).
Type Savoury pie
Place of origin France
Main ingredients Custard, cheese, meat, seafood, vegetables
16x16px Cookbook:Quiche  16x16px Quiche

Quiche (/ˈkʃ/ KEESH) is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.



File:Quiches 2.jpg
A variety of tarts, with a quiche in the bottom left

According to the Oxford English Dictionary, the word came to English from the French quiche (first recorded in 1805); any further etymology is uncertain but may be related to the German Kuchen[1] meaning "cake" or "tart".[2]


Although considered a classic French dish, the quiche originated in Germany. However, custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury[3] and in 15th-century cookbooks as well.[4]


Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. It can be made with vegetables, meat and seafood.

Quiche lorraine

Quiche lorraine (named for the Lorraine region of France) is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche lorraine.[5]

Other varieties

File:Mushroom and leek quiche.jpg
Quiche with mushroom and leek

There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, e.g. florentine (spinach) and provençale (tomatoes).

In popular culture



  1. Oxford English Dictionary, OUP 2015. Accessed 12 February 2015.
  2. 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
  3. Hieatt, Constance, and Sharon Butler. Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury). London, EETS SS 8, 1985.
  4. Austin, Thomas, ed. Two Fifteenth-Century Cookery Books. London, EETS OS 91, 1888, repr. 1964.
  5. Julia Child, 'Mastering the Art of French Cooking' (New York: Knopf, 1967), p. 147. ISBN 978-0-394-40152-2

Further reading

External links