A variety of tarts, with a quiche in the bottom left

Quiche /ˈkiːʃ/ KEESH is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables.

The quiche is sometimes regarded as the savory equivalent of the sweet custard tart.

Overview[link]

Etymology[link]

Quiches

The word quiche comes from French, which ultimately borrowed the word from Lorraine Franconian Küeche ‘cake’ (cf. German Kuchen).^[1] Central Franconian typically unrounded the ü (/y/) and shifted the fricative "ch" (/ç/) to "sh" ([ʃ]), resulting in "kishe", which in standard French spelling gives "quiche."^[2]

History[link]

Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the fourteenth century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the fourteenth-century The Forme of Cury^[3] and in fifteenth-century cookbooks as well.^[4]

Varieties[link]

Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, become a custard.

Quiche lorraine[link]

Quiche lorraine

Quiche lorraine is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche lorraine.^[5] The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The 'quiche alsacienne' is similar to the 'quiche lorraine', though onions are added to the recipe. The bottom crust was originally made from bread dough,^{[citation needed]} but that has since evolved into a short-crust or puff pastry crust that is often baked using a springform pan.

The origin of quiche lorraine is rural and the original quiche lorraine had a rustic style: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, quiche lorraine is served throughout France and has a modern look with a crimped pastry crust. In France, the version is unlike that served in the United States; the bacon is cubed, no onions are added and the custard base is thicker.^[6]

Other varieties[link]

Quiche with spinach

There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on.

Cultural references[link]

Bruce Feirstein's 1982 bestseller Real Men Don't Eat Quiche attempts to humorously typecast quiche as a stereotypically feminine food in the context of American culture.^{[citation needed]}

See also[link]

Food portal

• French cuisine
• Timballo

References[link]

• "Definition of quiche by the Free Online Dictionary, Thesaurus and Encyclopedia". Thefreedictionary.com. http://www.thefreedictionary.com/quiche. Retrieved 2012-03-17. 
• "Quiche Origins, History & Recipes". Foodreference.com. http://www.foodreference.com/html/artquiche.html. Retrieved 2012-03-17. 

Further reading[link]

• Ange, E., & Aratow, P. (2005). La bonne cuisine de Madame E. Saint-Ange: the original companion for French home cooking. Berkeley: Ten Speed Press.
• Nathan, J. (2010). Quiches, Kugels, and Couscous: my search for Jewish cooking in France. New York: Alfred A. Knopf

External links[link]

Wikimedia Commons has media related to: Quiches

Wikiquote has a collection of quotations related to: Quiche

Wikibooks Cookbook has a recipe/module on Quiche

• "A Short History of French Cuisine". Preferredconsumer.com. http://www.preferredconsumer.com/food_drink/articles/french_food.html. Retrieved 2012-03-17. 
• "French Food Culture and Recipes". France-property-and-information.com. http://www.france-property-and-information.com/french_food.htm. Retrieved 2012-03-17. 
• French Food and Cook. "French Food and Cook : French Quiches". Ffcook.com. http://www.ffcook.com/pages/moquichecrust.htm. Retrieved 2012-03-17. 
• "How to Make Easy Quiche Lorraine Recipe". Onepaycheckatatime.com. 2007-07-26. http://www.onepaycheckatatime.com/frugalpedia/Simple-Quiche-Lorraine-Recipe.aspx. Retrieved 2012-03-17. 
• "Recipe - Classic Quiche Lorraine". Cooks.com. http://www.cooks.com/rec/view/0,1826,154189-253203,00.html. Retrieved 2012-03-17. 

Mark Bittman (born c.1950) is an American food journalist and author. He is a columnist for The New York Times.

Education[link]

Bittman is a graduate of Stuyvesant High School Class of 1967 and of Clark University.^[1]

Career[link]

Bittman is a prolific author on the topic of food and cooking. Three of his books, including Cooking at Home with a Four-Star Chef, have been given the IACP/Julia Child and/or James Beard awards.

Bittman published his book Leafy Greens in 1995, How to Cook Everything in 1998, Fish - The Complete Guide to Buying and Cooking in 1999 and Simple to Spectacular in 2000.

In 2005 he published the book, The Best Recipes in the World and Bittman Takes On America's Chefs and hosted the Public Television series Bittman Takes on America's Chefs which won the James Beard Award for best cooking series.^[2]

In 2007 he published How to Cook Everything Vegetarian and created the film "What's wrong with what we eat?".

Bittman appeared with Gwyneth Paltrow and Mario Batali, in a PBS series called Spain... on the road Again in 2008.

In 2009 Bittman published the book Food Matters on food related topics such as environmental challenges, lifestyle diseases, overproduction and over consumption of meat and simple carbohydrates, and began the TV series Kitchen Express.

In 2010, Bittman created The Food Matters Cookbook; an expansion of the principles and recipes in his prior book.

Bittman has written books related to his New York Times column: The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains^[2] His final Minimalist column was published on January 26, 2011. Bittman continued writing as a columnist for the New York Times Magazine and had a column in the paper's Opinion section; he also blogged.^[3]:

Bittman wrote a pair of articles for The New York Times Week in Review, called “Rethinking the Meat Guzzler” and “The Future of Fish”.

Bittman has appeared on NBC's The Today Show and NPR's All Things Considered.^[2] and appeared as a guest judge on the Food Network competition series Chopped.^{[citation needed]} He also hosts a weekly cooking video on the New York Times website.^{[citation needed]}

Personal life[link]

Bittman lives in New York City with his wife, Kelly Doe, a New York Times graphic designer and art director.^{[citation needed]} He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot.^[2]

References[link]

External links[link]

• Official website
• Video: Voting with your mouth with Mark Bittman and Ezra Klein
• Video: Mark Bittman on what's wrong with what we eat at EG Conference in 2007

This biographical article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (August 2011)

Gary Rhodes

Born	(1960-04-22) 22 April 1960 (age 52) London, England
Cooking style	British cuisine
Current restaurant(s) Rhodes W1 Brasserie Rhodes 24 Rhodes Restaurant Arcadian Rhodes Rhodes D7
Official website
http://www.garyrhodes.com/

Gary Rhodes OBE^[1] (born 22 April 1960) is an English restaurateur, cookery writer, and chef, known for his love of British cuisine and distinctive spiked hair style (which has since been shaved off).

He has fronted shows such as MasterChef, MasterChef USA, Hell's Kitchen, and his own series, Rhodes Around Britain. In 2006 he competed to represent the South of England in the BBC's Great British Menu, but lost to Atul Kochhar.

As well as owning four restaurants, Rhodes also has his own line of cookware and bread mixes.

Rhodes can now be seen on the new ITV1 programme Saturday Cooks, as well as the UKTV Food show Local Food Hero and in television adverts for Flora margarine, some of which featured him "driving a van topped with a giant styrofoam crumpet" which were banned.^[2]

Early years[link]

Born in south London in 1960, his family moved to Gillingham where he went to The Howard School for Boys in Rainham, Kent. He then went on to catering college in Thanet where he met his wife Jennie.

Career[link]

Rhodes in 2008

His first job was at the Amsterdam Hilton Hotel. He was hit by a transit van in Amsterdam leaving him with serious injuries. He then toured Europe in various jobs before becoming sous chef at the Reform Club, Pall Mall and then on to the Capital Hotel in Knightsbridge, earning it a Michelin Star in 2001.^[3]

Rhodes achieved the prestigious Head Chef position at the Castle Hotel, Taunton in Somerset. He retained the hotel's Michelin star, at just 26 years of age.

In 1990 Rhodes returned to London with his family to become Head Chef at the Greenhouse Restaurant in Mayfair. The menu became known for reviving British classics, including faggots, fish cakes, braised oxtails and bread and butter pudding. He was awarded a Michelin star for the Greenhouse in January 1996.

In 1997 he opened his first restaurant City Rhodes, and in 1997 Rhodes in the Square – both with global contract catering company Sodexho. This partnership expanded into the brasseries of Rhodes and Co in Manchester, Edinburgh and Crawley.

Based primarily at Rhodes Twenty Four in one of London's tallest buildings, Tower 42, Gary also owns Arcadian Rhodes on the P&O superliner Arcadia, Cumberland Rhodes, and Rhodes Calabash, in Grenada. He is also a contributor to BBC Good Food magazine.

His first TV appearance was at the age of 27, courtesy of Glynn Christian on Hot Chefs. This led to Rhodes Around Britain and Gary's Perfect Christmas.

For two seasons, 2000 and 2001, Rhodes hosted the original MasterChef USA on PBS.

Rhodes has appeared on the BBC2 spoof game show Shooting Stars, during which hosts Vic Reeves and Bob Mortimer asked him to 'represent fire through the medium of dance'.

He was created an Officer of the British Empire (OBE) on 17 June 2006.

Rhodes has recently completed the series Rhodes Across India with apprentices Bushra Akram, Scott Davis and Kalwant Sahota.

Rhodes has also completed a new series exploring Chinese cuisine called Rhodes Across China with Sous Chefs Melissa Syers and Teresa Tsang. 29 July 2008

Gary Rhodes was strongly criticised for his commercial tie in with Tate & Lyle in the late 1990s, and his recipes endorsed sugar and treacle products accordingly. His name was strategically printed on every Tate & Lyle sugar sachet across the country. Rhodes is now associated with a Cooking In Schools campaign with Flora UK.

Strictly Come Dancing[link]

Rhodes competed with partner Karen Hardy in the sixth series of Strictly Come Dancing which began on 20 September 2008.

On 5 October 2008, Rhodes was voted off Strictly Come Dancing.

Restaurants[link]

• Rhodes W1, Cumberland Hotel – Restaurant in W1,London
• Rhodes 24 – located in the former NatWest Tower, now known as Tower 42 [1]
• Rhodes Calabash – located in the Calabash hotel, in Grenada
• Arcadian Rhodes – aboard the P&O liner Arcadia
• Oriana Rhodes at the Curzon – aboard the P&O liner Oriana
• Rhodes D7 Restaurant in Dublin – now closed
• Rhodes Mezzanine, [ Grosvenor House ], [ Dubai – United Arab Emirates ]
• Rhodes Twenty10, [ Le Royal Meridien Beach Resort & Spa ], [ Dubai – United Arab Emirates ]

References[link]

External links[link]

• Official website
• itv.com – Saturday Cooks!