- 1. What country is Quiche Lorraine originally from?
A) Germany
B) Italy
C) Spain
D) France
- 2. What is the primary filling of a traditional Quiche Lorraine?
A) Fish
B) Vegetables
C) Chicken
D) Bacon
- 3. What type of crust is typically used for Quiche Lorraine?
A) Pizza crust
B) Pastry crust
C) Bread crust
D) Whole grain crust
- 4. In addition to eggs, what other ingredient is vital for the custard texture?
A) Pudding
B) Butter
C) Yogurt
D) Cream
- 5. Which of the following is a common addition to Quiche Lorraine?
A) Tomatoes
B) Peppers
C) Potatoes
D) Onions
- 6. What type of milk is often used in Quiche Lorraine?
A) Heavy cream
B) Almond milk
C) Skim milk
D) Soy milk
- 7. Quiche Lorraine is often considered which type of dish?
A) Stew
B) Sweet pie
C) Savory pie
D) Soup
- 8. What type of cheese is often included in Quiche Lorraine?
A) Gruyère
B) Feta
C) Mozzarella
D) Cheddar
- 9. Quiche Lorraine can be served with which of the following accompaniments?
A) Salad
B) Pasta
C) Rice
D) Breadsticks
- 10. In which region of France did Quiche Lorraine originate?
A) Lorraine
B) Normandy
C) Provence
D) Burgundy
- 11. When did Quiche Lorraine become popular outside of its region of origin?
A) Late 18th century
B) Early 19th century
C) Early 21st century
D) Mid-20th century
- 12. Which ingredient was traditionally excluded from Quiche Lorraine according to Elizabeth David?
A) Cheese
B) Eggs
C) Bacon
D) Cream
- 13. What did Jules Gouffé add to his version of Quiche Lorraine in 1870?
A) Parmesan
B) Emmental
C) Gruyère
D) Cheddar
- 14. Which chefs' recipes for Quiche Lorraine included neither bacon nor cheese in 1901?
A) Julia Child and Simone Beck
B) Le Figaro's recipe
C) Elizabeth David
D) Marcel Boulestin
- 15. Which of the following chefs' versions of Quiche Lorraine exclude cheese?
A) Marcel Boulestin, Auguste Escoffier, Elizabeth David
B) Anne-Sophie Pic, Delia Smith, Jules Gouffé
C) Lindsey Bareham, Felicity Cloake, Alain Ducasse, Simon Hopkinson, Thomas Keller and Dan Lepard
D) Julia Child, Simone Beck, Louisette Bertholle
- 16. Which type of milk did a London cookery school use in their Quiche Lorraine filling?
A) Evaporated milk
B) Sour cream
C) Yogurt
D) Buttermilk
- 17. What cheese is commonly used in supermarket versions of Quiche Lorraine in Britain?
A) Cheddar
B) Roquefort
C) Gruyère
D) Brie
- 18. How may Quiche Lorraine be served?
A) Hot, warm or cold
B) Only hot
C) Only cold
D) Only warm
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