A quiche is an open pie: pastry on the bottom and sides, no pastry lid on top, filled with beaten eggs mixed with cream or milk, then cheese, vegetables, bacon or ham, and baked until the eggs set. It is not sweet. Quiche Lorraine is the famous kind with bacon (or ham) and cheese. You eat it warm or cold, often at lunch, in cafés and home kitchens. The word is French, but English uses it as the normal name; we do not usually say “egg pie.” Do not picture a fruit pie (which often has a top) and do not picture 蛋塔, which is sweet. Though actually, a later joke sense came from a 2013 Australian TV show, where calling a person “quiche” meant very good-looking — “a step above hot.” That use is slang and rare; a menu still means the egg dish.