quichen.²

Brit.

/kiːʃ/, U.S.

/kiʃ/

Origin: A borrowing from French. Etymon: French quiche.

Etymology: < French quiche (1805; earlier as French regional (Lorraine) (1605)), further etymology uncertain; perhaps related to German Kuchen (see kechel n.).A form guiche is attested slightly earlier (and subsequently in a small number of cookery sources), apparently in the same sense, perhaps showing a misapprehension of the French word, or perhaps reflecting a French regional variant:1923 X.M. Boulestin Simple French Cooking for Eng. Homes 100 (heading) Guiche. Cheese Tart.

An open flan or tart consisting of a pastry case filled with a savoury mixture of milk, eggs, and other ingredients baked until firm.Recorded earliest in quiche Lorraine (see quiche Lorraine n. at Compounds).

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart

rastona1450

taffety tart1651

raspberry tart1696

feuillantine1706

mazarine1706

cowslip tart1723

Bakewell tart1876

nut tart1886

sweetheart1888

Linzertorte1906

nusstorte1911

kolach1918

quiche1925

pissaladière1931

shoo-fly pie1935

Bakewell1950

tarte Tatin1951

gypsy tart1955

1925 Indiana (Pa.) Evening Gaz. 4 Dec. 5/3 ‘Quiche Lorraine’ is one of the specialties of this department.

1949 A. L. Simon Dict. Gastron. 199/1 Quiche, a savoury custard in an open tart, a Lorraine spécialité.

1966 Daily Tel. 18 Oct. 13/5 After a soup..we had a smoked salmon quiche.

1990 House & Garden Aug. 138/1 Artichokes..can be prepared in many..ways; in gratins and quiches (they go beautifully with eggs), and as perfect containers for hot or cold stuffings.

2004 Wine & Spirits Q. Winter 62/1 The elements of heuvos rancheros could be combined in a quiche—a more manageable dish for serving a crowd.

Compounds

quiche Lorraine n. [ < French quiche lorraine (1904 or earlier) < quiche quiche n.² + Lorraine, the name of a region of north-eastern France] a quiche made with bacon or ham.

ΚΠ

1925*Quiche Lorraine [see main sense].

1969 S. 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.

1993 Homemaker's Mag. (Toronto) Mar. 64/1 There was nothing to differentiate the nutrition content of the quiche lorraine, say, from the beef dip served alongside.

This entry has been updated (OED Third Edition, December 2007; most recently modified version published online March 2022).

单词	quiche
释义	quichen.² Brit. /kiːʃ/, U.S. /kiʃ/ Origin: A borrowing from French. Etymon: French quiche. Etymology: < French quiche (1805; earlier as French regional (Lorraine) (1605)), further etymology uncertain; perhaps related to German Kuchen (see kechel n.).A form guiche is attested slightly earlier (and subsequently in a small number of cookery sources), apparently in the same sense, perhaps showing a misapprehension of the French word, or perhaps reflecting a French regional variant:1923 X.M. Boulestin Simple French Cooking for Eng. Homes 100 (heading) Guiche. Cheese Tart. An open flan or tart consisting of a pastry case filled with a savoury mixture of milk, eggs, and other ingredients baked until firm.Recorded earliest in quiche Lorraine (see quiche Lorraine n. at Compounds). ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart rastona1450 taffety tart1651 raspberry tart1696 feuillantine1706 mazarine1706 cowslip tart1723 Bakewell tart1876 nut tart1886 sweetheart1888 Linzertorte1906 nusstorte1911 kolach1918 quiche1925 pissaladière1931 shoo-fly pie1935 Bakewell1950 tarte Tatin1951 gypsy tart1955 1925 Indiana (Pa.) Evening Gaz. 4 Dec. 5/3 ‘Quiche Lorraine’ is one of the specialties of this department. 1949 A. L. Simon Dict. Gastron. 199/1 Quiche, a savoury custard in an open tart, a Lorraine spécialité. 1966 Daily Tel. 18 Oct. 13/5 After a soup..we had a smoked salmon quiche. 1990 House & Garden Aug. 138/1 Artichokes..can be prepared in many..ways; in gratins and quiches (they go beautifully with eggs), and as perfect containers for hot or cold stuffings. 2004 Wine & Spirits Q. Winter 62/1 The elements of heuvos rancheros could be combined in a quiche—a more manageable dish for serving a crowd. Compounds quiche Lorraine n. [ < French quiche lorraine (1904 or earlier) < quiche quiche n.² + Lorraine, the name of a region of north-eastern France] a quiche made with bacon or ham. ΚΠ 1925Quiche Lorraine [see main sense]. 1969 S. 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. 1993 Homemaker's Mag. (Toronto) Mar. 64/1 There was nothing to differentiate the nutrition content of the quiche lorraine, say, from the beef dip served alongside. This entry has been updated (OED Third Edition, December 2007; most recently modified version published online March 2022). < n.²1925
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quichen.2

Compounds

quichen.²