In French cuisine, what is the name for a baked dish originating in Germany that is based on a custard made from eggs and milk or cream in a pastry crust, which usually is blind baked before the other ingredients are added for a secondary baking period?
Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to "Crustardes of flesh" and "Crustade" in the 14th-century "The Forme of Cury" and in 15th-century cookbooks, such as the Italian "". Quiche has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood. Quiche lorraine (named after
Blind-baking Blind-baking Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling. Blind baking can be accomplished by different