2 syllables: Quiche Lor, raine. Stress on Quiche Lor.
keesh-law-RAYN
/ˈkiːʃ lɔɹˈeɪn/
Quiche Lorraine is pronounced keesh-law-RAYN (/ˈkiːʃ lɔɹˈeɪn/). It has two syllables (Quiche Lor-raine), with the stress on "Quiche Lor". Quiche Lorraine is a savory custard tart from the Lorraine region of France, traditionally made with eggs, cream, and lardons. The term refers to the dish as a whole and is used in English with the definite article, often in culinary contexts. It is pronounced as a French loanword but adapted into English usage, often encountered in menus and recipes.
nounQuiche Lorraine is a savory custard tart from the Lorraine region of France, traditionally made with eggs, cream, and lardons. The term refers to the dish as a whole and is used in English with the definite article, often in culinary contexts. It is pronounced as a French loanword but adapted into English usage, often encountered in menus and recipes.
How to Pronounce Quiche Lorraine
"I ordered a slice of quiche Lorraine for lunch."
"The chef demonstrated how to bake a classic quiche Lorraine with crispy edges."
"At the café, she enjoyed a delicate quiche Lorraine with a green salad."
Pronounce as /kwɪʃ lɔˈrɛn/ (US/UK), with the stress on the second word’s second syllable: Lor-REN. Start with /kwɪʃ/ like quiet without t, then /lɔˈrɛn/ where the second syllable carries primary stress. The final n is lightly pronounced. Audio can be cross-checked against standard French pronunciations: try 'keesh' + 'lor-REN' for mimicry. In normal speech, you’ll often hear a slight linking: kwish lo-REN.
Common errors include mispronouncing quiche as /ˈkwɪtʃ/ or adding an English ending to Lorraine. Correct it by saying /kwɪʃ/ (no t sound at the end of quiche) and /lɔˈrɛn/ with a clear second-syllable stress on Lorraine. Avoid pronouncing Lorraine as /ˈlɔːrɪn/; keep the /ɛ/ vowel in the second syllable and pronounce the final /n/ crisply. Practicing the two-word rhythm separately helps: /kwɪʃ/ + /lɔˈrɛn/.
US: /kwɪʃ lɔˈrɛn/ with rhoticity (r pronounced) and a rounded /ɔ/ in Lorraine. UK: /kwɪʃ lɒˈrɛn/ with non-rhotic tendency; the vowel in Lorraine skews to a broader /ɒ/; stress typically remains on Lorraine. Australian: /kwɪʃ lɔˈrɛn/ similar to US in rhotic reading, but vowel quality in Lorraine may rise toward /ɒ/ or reduce to /ɔ/ depending on speaker; intonation may be flatter. In all, the key is the second word stress; the first word quiche remains a clipped /kwɪʃ/.
Two main challenges: the French-derived quiche has a quiet final consonant that many English speakers omit; and Lorraine’s /ɔː/ vs /ɔ/ or /ɒ/ vowel in regional accents. The stress falls exactly on the second syllable of Lorraine, which may surprise English speakers who expect emphasis on the first word. Also, the nasalization effects in some pronunciations can blur the final 'n'. Practice the two-word rhythm and ensure the /l/ and /r/ transitions are distinct.
Quiche Lorraine features a French-origin 'quiche' with a silent-ish final -e in English borrowing, giving /kwɪʃ/ rather than /kwɪtʃi/. The Lorraine stresses the second syllable, yielding a clear /lɔˈrɛn/ pattern uncommon in other English regional terms. A word-specific tip: practice linking the /ʃ/ in quiche with the /l/ at the start of Lorraine to reduce a choppy break: /kwɪʃlɔˈrɛn/.
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Quiche Lorraine derives from French language: quiche from the Lorraine region meaning ‘cake’ or ‘tart’ and Lorraine itself identifying the northeast region of France. The dish reportedly originated in the medieval Lorraine area, with early versions including egg, cream, and pork fat. The term quiche first appeared in Strasbourg in the early 16th century as quiche Lorraine or quiche Lorraine; the modern spelling and capitalization reflect French orthography. In English-speaking culinary contexts, quiche Lorraine is treated as a compound noun where quiche is the transferable concept and Lorraine specifies the regional style (crust, custard ratio, and use of lardons). Over time, the dish spread globally, with variations across menus, but the canonical form of quiche Lorraine remains a custard tart with bacon or pork fat and a shortcrust pastry. The phrase is well-documented in recipe collections from the 17th to 19th centuries, with the Lorraine attribution solidifying in 20th-century cookery writing and restaurant menus, especially in French cuisine references abroad.
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Words that rhyme with "Quiche Lorraine"
-ean sounds
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