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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.[3] 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[4] and in 15th-century cookbooks, such as the Italian Libro de arte coquinaria.[5][6]
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