quiche

 

  • He wrote that, by the 1980s, American quiches had begun to include ingredients he found “bizarre and unpleasant”, such as broccoli,[n 1] and that he regarded Bruce Feirstein’s
    satirical book Real Men Don’t Eat Quiche (1982) as the “final humiliation” of the dish, such that “[a] rugged and honest country dish had become a symbol of effete snobbery”.

  • It may be made with vegetables, meat or seafood, and be served hot, warm or cold.

  • The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.

  • [1] History [edit] Quiche lorraine Quiche is a French dish originating from the eastern part of the country.

  • Quiche may be served hot, warm or cold.

  • It may derive from an older preparation called féouse[2] typical in the city of Nancy in the 16th century.

 

Works Cited

[‘1. Peterson’s noting his aversion to broccoli echoed earlier remarks by former President George H. W. Bush, who too notably did not like the vegetable.
2. ^ Some recipes add cheese, but the traditional Lorrainian version does not.[14]
3. “quiche”.
Oxford English Dictionary. OUP. 2015. Retrieved 4 February 2016.
– “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
4. ^ Hamlyn (2 August 2018). New Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1.
5. ^ Damien Pignolet (13 June 2019). “How to make a goat’s cheese and herb quiche”. Gourmet Traveller.
6. ^
Renauld, Jules Auteur du texte (1875). Les hostelains et taverniers de Nancy : essai sur les moeurs épulaires de la Lorraine / par Jules Renauld,…
7. ^ Hieatt, Constance; Butler, Sharon (1985). Curye on Inglysch: English culinary manuscripts of
the fourteenth century (including the forme of cury. SS. Vol. 8. London: EETS.
8. ^ Germershausen, Christian Friedrich (1782). Die Hausmutter in allen ihren Geschäfften (in German). Junius.
9. ^ Peterson, p. 153
10. ^ David (2008), pp. 18 and
187
11. ^ Beck et al, p. 153
12. ^ Jump up to:a b c Beck et al, p. 155
13. ^ Jump up to:a b Beck et al, p. 160
14. ^ Jump up to:a b Beck et al, p. 159
15. ^ Jump up to:a b Beck et al, p. 154
16. ^ Jump up to:a b David (2008), p. 187
17. ^
Beck et al, p. 156
18. ^ Beck et al, p. 157
19. ^ Montagné, p. 430
20. ^ David (1999), p. 285
21. Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
22. David,
Elizabeth (1999) [1950, 1951, 1955]. Elizabeth David Classics – Mediterranean Food; French Country Cooking; Summer Food (second ed.). London: Grub Street. ISBN 1-902304-27-6.
23. David, Elizabeth (2008) [1960]. French Provincial Cooking. London:
Folio Society. OCLC 809349711.
24. Montagné, Prosper (1976). Larousse gastronomique. London: Hamlyn. OCLC 1285641881.
25. Peterson, James (2002). Glorious French Food: A Fresh Approach to the Classics. New York: Wiley. ISBN 978-0-471-44276-9.

Photo credit: https://www.flickr.com/photos/biffyboy/3963330924/’]