Quiche ****

In French cuisine, a quiche (English pronunciation: /ˈkiːʃ/) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish.

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.^[1] The Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Alemannic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled "quiche."^[2]

To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin of Quiche Lorraine is rural and the original Quiche Lorraine had a rustic flair: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of Quiche Lorraine served in France does include cheese:either Emmental or Gruyère. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.^[4] 

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