Eggcyclopedia

Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.

Just click on any letter below to bring up a list of egg terms and their related definitions.

Quiche

An unsweetened, open-faced custard pie, served hot or cold as a main dish, appetizer or snack. A quiche requires only a few ingredients: eggs, milk, seasonings and whatever else you might want to add in the way of flavoring, such as shredded cheese or chopped cooked vegetables, meat, poultry, fish or seafood. You can make a family-sized quiche in a regular pie plate or in a quiche dish. Custard cups make handy holders for individual quiches.

A traditional quiche is made in a pastry crust. For less fat, you can also make a crust out of cooked rice or cereal, bread or cracker crumbs, mashed beans or potatoes, or chopped spinach. You can line custard cups with bread for toast cups or use won ton wrappers or tortillas in place of pastry.

Click here for a basic cheese quiche recipe and visit www.IncredibleEgg.org for other tasty quiche recipes.

74 quiche web

– See Cooking Equipment, Custard Cups, Quiche Dish

Quiche Lorraine

A classic quiche flavored with bacon and Swiss cheese. Frenchmen claim that this savory custard pie originated in the province of Lorraine, but Germans insist it’s a creation from Alsace.

Click here for the recipe.

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