A pastry shell that is filled with eggs, cheese, cream, meats, and vegetables.
quiches are simple because they all have the same ingredients. Get a pie crust, eggs, milk, and whatever toppings you want (broccoli is the most popular). The key to quiche is the amount of egg to milk. Try a ratio of 3:1 eggs to milk and adjust based on your personal preferences.
a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
a baked, unsweetened custard pie, often made with savory fillings
a great dish that everyone should be able to prepare
an egg-based custard
an open faced tart with a savoury filling and is the perfect luncheon or supper dish accompanied by a green salad and French bread
a pastry cooked a cooked savoury custard cintaining items such as vegetables, bacon, or cheese
a tart, not a pie
Savory one-crust egg-and-cream main dish pie.
A savoury custard pie or tart made with eggs, milk, meats and / or vegetable.
An open top Pie made of eggs, milk or cream, and anything else within reach. The most famous of these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese.
A pie made of custard and cheese. Top of glossary.
a pastry shell containing a custard mixture and meat or vegetable fillings.
(KEESH) A type of dish made from a pastry crust filled with a custard mixture of eggs, cheese, seasonings, vegetables and/or meats such as ham, sausage or shellfish. One popular form of this dish is Quiche Lorraine, made with bits of crisp bacon in the custard filling.
A dish that is a light custard mixture of eggs, cheese and sometimes a meat or vegetable fillings, baked in a pastry shell.
A pie crust filled with an egg-based mixture, often with vegetables or ham.
This dish originated in the Alsace-Lorraine region of France. It is a pastry shell filled with a savory custard of eggs, cream, onions, mushrooms, meats, shellfish, and seasonings. Quiche Lorraine includes crisp bacon.
savory custard baked in a pie shell.
In cooking, a quiche is a pie made primarily of eggs and cream in a pastry crust. Other ingredients such as chopped meat, vegetables and cheese are often added to the eggs before the quiche is baked. The word quiche is derived from the Lorrain dialect of the French language, and entered English in 1941.
An open flan or tart with a savoury custard filling,...
This dish is a pastry crust filled with a savory egg custard which usually includes cheese, seasonings, vegetables, and other ingredients. It's typically baked in a shallow, straight-sided, fluted baking dish.