Vocabulario de Pastelería Clave - Quiche

a tart filled with a mixture of eggs, cheese, milk, and vegetables, originated in France

receiving a lot of love and attention from many people

a country in Europe known for its famous landmarks such as the Eiffel Tower

a baked dish with a sweet or savory filling in, under, or surrounded by pastry

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

the outermost layer of the Earth, consisting of solid rock and divided into the continental crust and the oceanic crust

an oval or round thing that is produced by a chicken and can be used for food

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

the thick, fatty part of milk that rises to the top when you let milk sit

a food made from milk that has been separated into solid curds and prepared in various ways

the flesh of animals and birds that we can eat as food

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

a plant or edible part of a plant that is eaten as food

the first meal we have in the early hours of the day

a meal we eat in the middle of the day

the main meal of the day that we usually eat in the evening

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a soft yellow food made from cream, used for spreading on bread and in cooking

to combine two or more distinct substances or elements to form a unified whole

to push a thing tightly against something else

a baked dish with a sweet or savory filling in, under, or surrounded by pastry

to cook food, usually in an oven, without any extra fat or liquid

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

having a surface that is even and free from roughness or irregularities

pork that has been cured with salt or smoke and is typically cut into thin slices for cooking

a round, layered vegetable with a strong smell and flavor, formed from the bulb of an onion plant

dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked

any fungus with a short stem and a round top that we can eat

to extend something across a surface or throughout a space

to make a container's liquid flow out of it

having a smooth, rich taste, often reminiscent of cream

having a creamy, smooth texture or flavor similar to custard

relatively hard and resistant to being changed into a different shape by force

having a rich, creamy, and smooth flavor similar to butter

to offer or present food or drink to someone

the meal that people eat during an outing in nature, typically in a park or on a beach

a cold dish made mainly from raw or cooked vegetables, often mixed with a dressing and sometimes other ingredients

widely recognized or acknowledged