French Quiche lorraine
Encyclopedia
__FORCETOC__
Quiche
is now a classic dish of French cuisine
.
. Within France, quiche lorraine is particularly popular and abundant in the southern areas. That is because lighter meals are preferred in those regions, most likely because of the warmer climate, and quiche lorraine is not a heavy dish. However, quiche lorraine was originally made in the Lorraine region of France, which is in the north and close to Germany
.
Quiche
Quiche
Quiche is a savory, open-faced pie of vegetables, cheese, or meat in custard, baked in a pastry crust.The quiche is sometimes regarded as the savoury equivalent ofegg custard tart.- Etymology:...
is now a classic dish of French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
.
Geography
Quiche lorraine is eaten all over the world, though unsurprisingly, it is most common in its country of origin, FranceFrance
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. Within France, quiche lorraine is particularly popular and abundant in the southern areas. That is because lighter meals are preferred in those regions, most likely because of the warmer climate, and quiche lorraine is not a heavy dish. However, quiche lorraine was originally made in the Lorraine region of France, which is in the north and close to Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
.
Further reading
- Ange, E., & Aratow, P. (2005). La bonne cuisine de Madame E. Saint-Ange: the original companion for French home cooking. Berkeley: Ten Speed Press.
- Nathan, J. (2010). Quiches, Kugels, and Couscous: my search for Jewish cooking in France. New York: Alfred A. Knopf
External links
- http://www.preferredconsumer.com/food_drink/articles/french_food.html
- http://www.france-property-and-information.com/french_food.htm
- http://www.ffcook.com/pages/moquichecrust.htm