Talk:Quiche

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French Quiche lorraine was nominated for deletion. The discussion was closed on 2011-11-9 with a consensus to merge. Its contents were merged into Quiche. The original page is now a redirect to this page. For the contribution history and old versions of the redirected article, please see its history; for its talk page, see here.

Citation is definitely needed here, I've never heard that saying in my life and neither had my 55 year old father. We live in Manchester. --Selbs101 (talk) 18:55, 19 July 2011 (UTC)[reply]

Very nice article but you forgot one thing....how about a recipe. Or at least an ingredients list for Quiche Lorraine. There's mention of ingredients but no complete list. Doesn't have to be authoritative or exhaustive, but saying bacon, eggs and maybe onions and cheese isn't enough to even give a good idea of the dish let alone allow one to prepare it. Thanks.Tgdf (talk) 19:26, 9 March 2011 (UTC)[reply]

Wikipedia isn't a recipe book. — Preceding unsigned comment added by 24.111.56.164 (talk) 19:04, 13 October 2013 (UTC)[reply]

On the "citation needed" for the "Real Men Don't Eat Quiche", is a citation really needed? It's right in the title of the book. —Preceding unsigned comment added by 71.169.20.180 (talk) 23:43, 1 February 2010 (UTC)[reply]

One citation for the lack of cheese in the original quiche easy recipes could be The Joy of Cooking, By Irma S. Rombauer and Marion Rombauer Becker. My edition from the '70s has almost these exact words. Heimmdall 21:14, 26 February 2007 (UTC)[reply]

I removed the following doubtful-seeming anonymous addition, pending some independent verification of it:

In Britain, a popular saying among teenagers is "Make me a quiche!", usually used as an unorthodox greeting. The standard reply is "Bum!". It is unknown, where this phrase originated from.

In any case, the relevance to quiche is minimal. -- Dominus 11:15, 6 January 2006 (UTC)[reply]

It is a real phrase, honest gov'nor. - A random cockney. —The preceding unsigned comment was added by 213.249.155.239 (talk • contribs) 11:49, 11 January 2006.

Note that the paragraph in question was added by 213.249.155.237 (talk · contribs). That account is probably related to the anonymous user making above comment, and both have repeatedly engaged in vandalism. -- Solipsist 13:11, 12 January 2006 (UTC)[reply]

Make me a Quiche is an actual phrase, i have hered it been used before too. (Anon.)

Maybe in the article Taxi there should be the exchange "Call me a taxi!" "You're a taxi." --Wetman 17:22, 31 July 2006 (UTC)[reply]

I live in Britain, and have done all my life. I have never heard of this "make me a quiche" / "bum" stuff. Of course, I am 28 now... leevclarke (talk) 03:04, 9 October 2008 (UTC)[reply]

I moved the second image to the right side of the page and made it smaller. It was too distracting when it was in the middle and took up half the page. 69.40.252.181 20:12, 28 July 2006 (UTC)[reply]

Good call - I can't think why no one had noticed and fixed this earlier. -- Solipsist 16:47, 31 July 2006 (UTC)[reply]

Removed "Without eggs, an open-face onion tart with anchovies and black olives is a pissaladière niçoise, a relative of pizza." as irrelevant. The article starts by saying quiche is primarily eggs and pastry. Pissaladiere has no eggs, and should be bread dough. Not related to quiche, most likely imported by roman cooks during the Avignon Papacy. David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. p. 38. ISBN 1902304276. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)

User:Barliner^chat 17:13, 20 July 2007 (UTC)[reply]

I've found this article[1] that attributes the origin of quiche to the Germans. Should this be worked-in somehow?

--Rsavoie 18:22, 3 September 2007 (UTC)[reply]

No, that article states that quiche originated in Lorraine but wrongly states that it was part of Germany in medieval times (centuries before Germany even appeared on the map!).

We need a new photo this one sucks I'D LIKE TO SEE QUICHE BY THE SLICE. 74.73.86.222 (talk) 17:11, 1 November 2008 (UTC)[reply]

Why not get a Wikipedia account, take a photo of a slice of Quiche and upload the photo onto Wikipedia yourself? :) Come on Be Bold! Gizza^{Discuss ©} 22:53, 3 December 2008 (UTC)[reply]

The standard Quinche with eggs and crust(egg pie) is also known as keesh.

Since quiche is "French cuisine", how come (emphasis added)

Quiche is predominantly a breakfast dish, however it is acceptable to eat it for lunch or dinner. There is no one recipe known as a "breakfast quiche" because all quiche are breakfast foods. This is, however, not the case in the United Kingdom, where quiche as a 'breakfast food' is unheard of, as well as in France where it is usually sold in boulangeries for lunch.

our article first seems to say it's predominantly a breakfast dish, except not in France? It doesn't seem that this is French cuisine of Quebec origin or something.

Also 'acceptable to eat' is rather unencylopaedic language particularly in such a broad sense. Ultimately what's acceptable to eat will vary from person to person and place to place. While weasel wordy, something like, 'sometimes eaten' is probably better. Of course this is moot if our claim it's predominantly a breakfast dish isn't particularly true anyway. Nil Einne (talk) 11:41, 14 May 2010 (UTC)[reply]

I'm glad to see that I'm not the only person who thinks it's odd to say that, "Quiche is mostly a breakfast dish, except when it isn't." I'm removing that section now. Nezuji (talk) 06:00, 30 July 2010 (UTC)[reply]

Is it worth putting in the article that quiche is the savoury equivalent of egg custard tart? Some years ago, this was mentioned on the Radio Four series The Food Programme. ACEOREVIVED (talk) 20:11, 28 July 2011 (UTC)[reply]

  Y Merger complete. All information from French Quiche lorraine has been merged into this article. Northamerica1000^(talk) 07:59, 17 March 2012 (UTC)[reply]

What do you think of the idea of adding the words "eggs" and "cream" to the definition. Cheese, meat, and vegetables are listed but not the main ingredients. The words "custard" and "custard-base" imply eggs and milk (in some form). But why not be more precise and use the words "eggs" and "cream?" These words are used in the disambiguation definition but not on the main page. Seems we're missing the forest for the trees? — Preceding unsigned comment added by 71.168.80.151 (talk) 15:15, 1 April 2012 (UTC)[reply]

Well, actually I think mentioning "custard" is precisely the "forest", and "eggs and milk or cream" are the "trees"! As for the definition on the disambiguation page, that didn't follow the style guide for disambiguation pages (which says that only enough information to identify the thing should be given), so I've simplified it. In order to avoid making the lead overly detailed, I've added some information about the ingredients of custard in the "variants" section -- what do you think? --Macrakis (talk) 18:07, 1 April 2012 (UTC)[reply]

Shouldn't 'Lorraine' (here: https://en.wikipedia.org/wiki/Quiche#Quiche_lorraine) be spelt with a capital ell? 86.185.216.86 (talk) 18:32, 18 January 2014 (UTC)[reply]

No. It's a French name so adjectives, even if derived from places, begin with lower case - quiche lorraine. Emeraude (talk) 11:03, 19 January 2014 (UTC)[reply]

The very first paragraph, which describes the quiche, should have a citation based on other articles on Wikipedia, no matter how obvious and common a statement may be. I've never seen a quiche served outside of the US at a party, so I'd like evidence of it's use as a party food elsewhere. — Preceding unsigned comment added by 67.169.68.57 (talk) 16:09, 1 September 2014 (UTC)[reply]

The comment(s) below were originally left at Talk:Quiche/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Good start on article but not enough to warrant a higher grade. It contains more information than a stub. -- Warfreak 05:37, 9 June 2007 (UTC)[reply]

Last edited at 05:37, 9 June 2007 (UTC). Substituted at 03:41, 30 April 2016 (UTC)

Cheese seems to be an English-speaking (anglophone) addition to quiche lorraine. Almost all French recipes omit it. I'd love to give a reference, but it's difficult to refer to a collection of recipes. Any thoughts? Groogle (talk) 03:06, 19 November 2016 (UTC)[reply]

Yes. Try looking at quiche lorraine in French supermarkets - they all include cheese! Emeraude (talk) 08:44, 22 November 2016 (UTC)[reply]

Not all include cheese (examples : [2], [3] etc) though a lot (perhaps the majority) do. This is some kind of purist/non purist matter (in France, including Lorraine) : most purists claim that a real quiche lorraine doesn't include cheese, while lots (the majority?) of people add cheese, often while noting that "traditional recipe" doesn't [4] [5]) or that the cheese is facultative ([6]).--Phso2 (talk) 16:51, 22 November 2016 (UTC)[reply]

The Carrefour and Auchan examples you give both contain fromage blanc, presumably to give the taste of cheese but easier to manufacture in bulk than using full cheese. Emeraude (talk) 11:11, 23 November 2016 (UTC)[reply]

No, "fromage blanc" despite its name is very very different to "real" cheese, it's more akin to yoghurt. It's presumably used as some kind of low fat and cheaper dairy product replacing a part of the cream, but it doesn't add the mouthfeel and taste of cheese.--Phso2 (talk) 09:48, 24 November 2016 (UTC)[reply]

I'm aware of the nature of fromage blanc; it's disgusting stuff! But it does a have a hint of cheese taste. Emeraude (talk) 10:31, 24 November 2016 (UTC)[reply]

This article is confusing. Read it carefully:

"Quiche is considered a French dish, however custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury[2] and in 15th-century cookbooks as well."

"In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon" — Preceding unsigned comment added by 189.233.103.119 (talk) 10:39, 11 December 2016 (UTC)[reply]

Hi MrOllie,

Can you tell me where in the reference you see the information that eggs and cream were used in pie in Italian cuisine of the 13th century?

And what is the relation with the article?

If the idea is to describe the history of quiche, I don't see the point.

Secondly, in the books mentioned (forme of cury and libro de recoquinaria) I don't see any recipe with eggs either. In Forme of cury there is a custard tart, so why not. But in libro de recoquinaria, there is not any recipe similar to quiche.

Eacci (talk) 07:49, 12 June 2023 (UTC)[reply]

You seem to be reading things into our article that it does not say - all it claims is that eggs and cream were used in pastry in Italy in the 13th century, something which is clearly supported by the cited source. Narrowing this to 'pie' is not claimed by the text. The 'relation with the article' is that it is a precursor to Quiche. It is common and relevant to mention precursors even if they are not yet the exact item the article is about. MrOllie (talk) 11:49, 12 June 2023 (UTC)[reply]