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Quaking pudding is an old, 17th century desert comprising a pudding made from breadcrumbs, cream, eggs, and spices and served chilled. It resembles a cross between a set custard and a very light sponge, and is named because when turned out it wobbles, or quakes, without breaking even after being cut.
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Quandang is the edible fruit of a species of the sandalwood tree.
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Quanta is a cultivated variety of potato.
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Quarantina Bianca Genovese is a cultivated variety of potato.
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Quarantina Gialla is a cultivated variety of potato.
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Quarantina Prugnona is a cultivated variety of potato.
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Quark is a German, traditional, creamery, vegetarian fresh cheese made from cow's milk. Quark is believed to originate from the Iron Age with nomadic tribes discovering a means of fermenting milk without the use of a rennet.
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Quarta is a cultivated variety of potato.
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Quartirolo Di Monte is an Italian traditional farmhouse and creamery semi-soft cheese made from un-pasteurised full-cream cow's milk in the mountains of the Lombardy region, and slowly ripened.
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Quartirolo Lombardo is an Italian traditional farmhouse and creamery semi-soft cheese made from full-cream cow's milk in the Lombardy region.
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Quass (Kvass) is a sour, fermented liquor made by pouring warm water on rye or barley meal. It was popular in Russia amongst the peasantry.
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Quatrino is a cultivated variety of potato.
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Quebec Bell is a variety of apple.
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Queen Cox is a variety of apple.
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Queen of puddings is a custard based pudding, topped with jam and meringue.
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Queen of the South is a cultivated variety of potato.
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Queen's pudding is a type of set custard desert with finely sieved biscuit or cake crumbs mixed into the custard.
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Queso Anejo is a Mexican, traditional farmhouse and creamery rindless hard cheese made from goat's milk traditionally, and now also cow's milk.
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Queso Blanco is a Mexican, traditional creamery fresh cheese made from cow's milk throughout Latin America.
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Queso De Murcia is a Spanish, traditional farmhouse and co-operative fresh cheese made from goat's milk in the Murcia region.
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Queso Del Montsec (Cendrat) is a Spanish, modern, farmhouse vegetarian soft-white cheese made from un-pasteurised goat's milk in the Catalonia region.
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Queso Del Tietar is a Spanish, traditional, farmhouse fresh or hard cheese made from un-pasteurised goat's milk in the Avila region.
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Queso Fresco is a Mexican, traditional farmhouse and creamery fresh cheese made from goats' milk and cow's milk and based on the Spanish Burgos.
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Queso Iberico is a Spanish, modern, creamery hard cheese made from a mixture of cow's, goat's and sheep's milk.
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Queso Ibores is a Spanish, traditional farmhouse and co-operative natural rind hard cheese made from goat's milk from the Retinta and Verata breeds in the Extremadura region since Roman times.
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Queso Majorero is a Spanish, traditional farmhouse and co-operative natural rind hard cheese made from un-pasteurised goat's milk in the Canary island of Fuerteventuta.
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Quiche is an open flan of a pastry case filled with a savoury mixture of milk, eggs and other ingredients, depending upon the variety, and baked.
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Quiche Lorraine is a quiche of bacon and cheese.
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Quinta is a cultivated variety of potato.
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Quinte is a variety of apple.
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Food & Drink
