A savory custard made with ham and/or other meats, vegetables. cheese, and eggs are baked in a pie crust and served hot.
The word quiche derives from the German kuchen, meaning little cake. Had English acquired the name of this savoury custard directly from German, its present spelling and pronunciation would be much closer to the original kuchen. However, the German word entered English through French, which altered the spelling to suit its phonetic system, and thus quiche looks very little like its immediate ancestor, kuchen. In fact, more similar to the German kuchen is a word that appeared in English more than twelve hundred years ago, kechel, which derived from the same source as the German kuchen, and became the name of another sort of little cake; when made for the purpose of feeding the poor, it was known as God’s kechel. Kechel did not survive the fourteenth century but a related form, kichel, was used until the late nineteenth century as the name of a little cake strewn with currants.
Allow me to introduce a culinary marvel, the custard tart, a treasured delicacy hailing from the enchanting regions of Lorraine and Alsace. This versatile creation finds its place on the table as a delightful appetizer, a satisfying main course for lunch or supper, or even as a companion to elegant cocktail soirées when crafted into bite-sized tarts. The filling of this delectable treat offers an array of possibilities, as it opens its embrace to a myriad of ingredients. Imagine succulent mushrooms, tender fish, crisp celery, golden corn, delectable ham, vibrant peppers, or nearly any culinary delight that sparks the imagination. The custard tart provides a canvas upon which these flavors harmoniously unite, delivering an unforgettable gastronomic experience. Embrace the freedom to explore the diverse variations and relish in the captivating symphony of flavors that await.