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Quiche
Quiche ( ) is a French tart consisting of a pastry crust filled with savoury 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 French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German ' meaning "cake" or "tart". History 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.'' As 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 later being g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quiche Lorraine
Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic. It may be served hot, warm or cold. History According to , quiches (sometimes spelled ''kiches'') originated in the eastern French region Lorraine. The name may derive from the German , a term used for similar dishes. There are quiche#Varieties, many varieties of quiche, and Larousse comments that every region of Alsace and Lorraine has its own and maintains it is the only authentic version of the dish.Montagné, p. 797 Originally a quiche Lorraine was baked with a bread-dough case similar to that now used for and pizzas,David (2008), p. 186 but in modern versions, shortcrust or puff pastry is generally used. The dish dates to the 16th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quiche De Lorraine
Quiche ( ) is a French tart consisting of a pastry crust filled with savoury 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 French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German ' meaning "cake" or "tart". History 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.'' As 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 later being given t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Real Men Don't Eat Quiche
''Real Men Don't Eat Quiche'' is a best-selling tongue-in-cheek book satirizing stereotypes of masculinity by the American screenwriter and humorist Bruce Feirstein, published in 1982 (). The title alludes to the gender associations of quiche Quiche ( ) is a French tart consisting of a pastry crust filled with savoury 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, wa ... as a "feminine" food in American culture, which causes men to avoid it and has served as the basis of the title of multiple journal articles. To gain free publicity the publisher sent copies of the book to radio personalities and newspaper columnists, and the witty "real men don't ..." definitions were widely quoted. Listeners and readers then bought the book for more of the definitions.Walters, Ray, "PAPERBACK TALK; Wits of the 80's", ''The New York Times'', Section 7, page 31, June 20, 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardon
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The ''Oxford English Dictionary'' defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the ''Middle English Dictionary'', the earliest occurrence of the word is in 1381, in the work ''Pegge Cook''; it advises to insert lardons in cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pie Crust
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types * ''Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort
Roquefort () is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, European Union law, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin. Roquefort is white, tangy, creamy and slightly moist, with veins of blue Mold (fungus), mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names King of Cheeses, are also used for other cheeses. History According to legend, Roquefort cheese was discovered wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruyère Cheese
Gruyère (, , ; , ) is a hard Swiss cheeses and dairy products, Swiss cheese that originated in the cantons of Canton of Fribourg, Fribourg, Vaud, Canton of Neuchâtel, Neuchâtel, Canton of Jura, Jura, and Canton of Bern, Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the (AOC), which became the (AOP) as of 2013. Gruyère is classified as a Swiss-type cheeses, Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental cheese, Emmental, with which it is often confused, modern Gruyère has few if any Eyes (cheese), eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "Flan (pie), flan", and "pie" overlap, with no sharp distinctions. History The French language, French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. While many tarts are also wikt:tart, tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate. Tarts are thought to have either come from a tradition of layering food or to be a product of medieval pie making. Enriched dough (i.e. shortcrust) is thought to have been first commonly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
