Quiche
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Quiche (KEESH) is a traditional Yonderian tart or pie consisting of pastry crust filled with egg, cream and cheese and optionally a combination of meat, seafood and/or vegetables. Quiches may be served hot, warm or cold. Smaller quiches with a diameter around 12 centimetres (4.7 in) are common as lunch items in Yonderre and are available from most supermarkets, bakeries, butchers and even some cheese shops, while larger quiches the size of dinner plates are common dinners.
Quiche is thought to have originated as a regional dish sometime in the late sixteenth century in western Yonderre, more specifically in Kubagne County. Culinary historian Reikhart Tannhäuser argued in his 1965 Eating Yonderre that quiche was in all likelyhood the product of well-off Bergendii-Deric peasants combining traditional Burgoignesc cooking styles with the produce available in East Gothica, effectively turning a traditional dessert pie into a savoury dinner dish. The dish spread beyond Yonderre with the advent of Yonderian cinema in the very late nineteenth century, becoming a fasionable fad foodstuff in the 1920s due to its association with cinema.
Etymology
Quiche takes it name from the East Gothic Küeche, a dimunitive form of the word Kuchen meaning "cake" that has largely fallen out of use in present day Yonderre (compare with "cake" and "cookie" in Ænglish).