- 1. What country is Quiche Lorraine originally from?
A) Spain
B) Italy
C) Germany
D) France
- 2. What is the primary filling of a traditional Quiche Lorraine?
A) Bacon
B) Vegetables
C) Chicken
D) Fish
- 3. What type of crust is typically used for Quiche Lorraine?
A) Pastry crust
B) Bread crust
C) Whole grain crust
D) Pizza crust
- 4. In addition to eggs, what other ingredient is vital for the custard texture?
A) Cream
B) Butter
C) Yogurt
D) Pudding
- 5. Which of the following is a common addition to Quiche Lorraine?
A) Peppers
B) Onions
C) Tomatoes
D) Potatoes
- 6. What type of milk is often used in Quiche Lorraine?
A) Almond milk
B) Skim milk
C) Soy milk
D) Heavy cream
- 7. Quiche Lorraine is often considered which type of dish?
A) Sweet pie
B) Soup
C) Stew
D) Savory pie
- 8. What type of cheese is often included in Quiche Lorraine?
A) Cheddar
B) Gruyère
C) Mozzarella
D) Feta
- 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) Provence
B) Burgundy
C) Normandy
D) Lorraine
- 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) Bacon
B) Cream
C) Cheese
D) Eggs
- 13. What did Jules Gouffé add to his version of Quiche Lorraine in 1870?
A) Parmesan
B) Cheddar
C) Gruyère
D) Emmental
- 14. Which chefs' recipes for Quiche Lorraine included neither bacon nor cheese in 1901?
A) Julia Child and Simone Beck
B) Marcel Boulestin
C) Le Figaro's recipe
D) Elizabeth David
- 15. Which of the following chefs' versions of Quiche Lorraine exclude cheese?
A) Marcel Boulestin, Auguste Escoffier, Elizabeth David
B) Lindsey Bareham, Felicity Cloake, Alain Ducasse, Simon Hopkinson, Thomas Keller and Dan Lepard
C) Julia Child, Simone Beck, Louisette Bertholle
D) Anne-Sophie Pic, Delia Smith, Jules Gouffé
- 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) Brie
B) Cheddar
C) Roquefort
D) Gruyère
- 18. How may Quiche Lorraine be served?
A) Only warm
B) Hot, warm or cold
C) Only hot
D) Only cold
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