| 释义 |
quiche1|kiːʃ|
[Fr., ad. Alsatian küchen (G. kuchen).]
An open flan or tart with a savoury filling. Also attrib. quiche Lorraine: properly, a quiche containing a savoury custard with bacon or ham; also used of other types of quiche.
1949A. L. Simon Dict. Gastron. 199/1 Quiche, a savoury custard in an open tart, a Lorraine spécialité. 1951E. David French Country Cookery 92 Quiche Lorraine..Make a pastry... Onto the pastry spread the bacon..beat the 2 eggs into the cream..pour on to the pastry..bake for about 30 minutes. 1960― French Provincial Cooking 206 There have been various evolutions in the composition of a quiche...A quiche is a flat open tart... The fillings, of course, vary enormously. 1966Daily Tel. 18 Oct. 13/5 After a soup.. we had a smoked salmon quiche. 1967Woman's Day (Austral.) 5 June 55 Most widely known is Quiche Lorraine, which traditionally contains only eggs, cream or milk, and bacon or ham. 1969S. Burnford Without Reserve v. 180 So we sat in the sun on the dock, eating the quiche Lorraine that Mary had providently packed for just such an occasion. 1970Islander (Victoria, B.C.) 16 Aug. 8/1 Some writers tell us this savory custard tart belongs to German cookery... Designed as a main dish, the quiche originally was baked in a pie pan..and was basically a custard, sometimes flavored with bacon. 1972K. Stewart Times Cookery Bk. viii. 107 Roll the pastry out..slightly larger all round than an 8-inch flan or quiche tin. 1979P. Simmonds Mrs Weber's Diary 27 Quiches are marvellous! They're all out of my freezer. Now, the vegetarian ones are at the front. |