Quiche

Feel exquisite whenever you eat quiche.

Quiche is a pastry food dish like a lid-less pie, that is usually cooked in an oven, and is commonly eaten as a savoury food.
Quiche fillings are made primarily of cream or milk and eggs, and meat like bacon, vegetables, cheese and seafood are common additions,
A wheat-based pastry usually covers the base and sides of a quiche, however other grains can be used, and some have no pastry at all.
Quiches, originally known as ‘tarts’, were being made in the medieval period in Europe, and the recipes that became popular are said to have come from Germany, in Europe, as early as the 1500s, and these were adapted by the French, especially in the region of Lorraine.
The term ‘quiche’ comes from the German word ‘kuchen’, meaning ‘cake’, and it was altered by the French to the common word used today.

Quiches can be eaten at warm, cold or room temperatures, and they are commonly eaten for brunch or a lunch meal, and small individual ones are often eaten as finger food at parties and other occasions.
In the 1950s, quiches became more widely known in England, and they became popular in America in the 1970s.
Among the hardest techniques to master in the art of making quiches, is preventing any of the liquids from leaking outside the pastry, which is one of the reasons for partially baking the pastry before filling it.
During the 1900s, quiche was often considered to be a food avoided by ‘real’ men, as it often contained only small quantities of meat.
Quiches vary in the quantities of vitamins and minerals they contain, depending on their ingredients, but they are high in calcium, protein, riboflavin and selenium due to the milk and egg content.

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