quichey

From quiche +‎ -y.

quichey (comparative more quichey, superlative most quichey)

1. Resembling or characteristic of quiche.
   • 1983, Alma Stone, Now for the Turbulence, Garden City, N.Y.: Doubleday & Company, Inc., →ISBN, page 187:

     All afternoon they have been coming in, one apiece for everybody, with the fried chicken, baked ham, and quichey dishes from the Junior League Cookbook.

   • 1994, Alan S. Kesselheim, The Lightweight Gourmet: Drying and Cooking Food for the Outdoor Life, Camden, Me.: Ragged Mountain Press, TAB Books, →ISBN, page 60:

     • dill is another quichey spice, and either parsley or cilantro makes a tasty addition

   • 2002 October, Charles Campion, The Rough Guide to London Restaurants, 2003/5th edition, London: Rough Guides, →ISBN, page 187:

     There are a couple of soups, a hot dish, a quichey option, a salad of the day, good trad puds and that’s about it.

   • 2008, Time Out London Eating & Drinking 2009: Over 1,500 of London’s Best Restaurants, Cafés, Bars & Pubs, London: Time Out Guides Limited, →ISBN, page 314, column 3:

     The daily changing – albeit firmly structured – menu will feature some sort of gourmet sausages (and for once they are) served with gravy and roast veg, plus a hot dish (maybe lamb shanks) and something quichey.

   • 2014, Laura Calder, Paris Express: Simple Food from the City of Style, Toronto, Ont.: HarperCollins Publishers Ltd, →ISBN, page 91:

     Bright with curry and fresh with the cheese, this tart has substantial texture, not remotely quichey, which is why it’s called “tourte” instead.