Quiché

Quiché is a savory tart filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. It is a French dish with a pastry crust, though it can also be made with a biscuit or mashed potato crust. The most common quiche is quiche Lorraine, which includes lardons (a type of bacon) and Gruyère cheese. Other variations include quiche Florentine, with spinach, and quiche Provençale, with tomatoes and herbs.

Quiche originated in the German region of Lorraine in the 15th century. The word "quiche" is derived from the German word "Kuchen," meaning cake. The dish gained popularity in France in the 19th century and became widely known internationally in the 20th century, particularly in the United States, through its association with French cuisine.

A typical quiche is baked in a pie dish or tart pan. The filling is prepared by whisking together eggs, cream or milk, and seasonings, and then adding the desired mix-ins. The crust is usually blind-baked before the filling is added to prevent a soggy bottom. The quiche is then baked until the filling is set and the crust is golden brown. Quiche can be served hot, warm, or at room temperature, and is often enjoyed for brunch, lunch, or a light dinner.