Question 1

True or false: A traditional tourtière often includes cinnamon and cloves for seasoning.

Accepted Answer

True. These warm spices are classic in Quebecois tourtière, giving it a distinctive festive flavor.

Question 2

True or false: Tourtière is typically eaten on Christmas Eve or New Year's Eve in Quebec.

Accepted Answer

True. It's a beloved réveillon dish, served after midnight mass or on New Year's Eve with pickles and ketchup.

Question 3

True or false: The meat in tourtière must always be raw when placed in the pie crust.

Accepted Answer

False. Many recipes pre-cook the meat filling to develop flavor and reduce fat, though some use raw meat for texture.

Question 4

True or false: The name 'tourtière' comes from the French word for a pigeon pie.

Accepted Answer

False. It actually comes from 'tourte,' a type of pie, or the dish's cooking vessel, not directly from pigeon.

Question 5

True or false: Tourtière is always made with a top and bottom crust.

Accepted Answer

False. Some versions, especially from the Saguenay region, are open-faced with only a bottom crust and mashed potato topping.

Question 6

True or false: Tourtière is the official food of the Canadian province of Quebec.

Accepted Answer

False. No official provincial food exists; poutine is often called Quebec's unofficial dish, but tourtière is a strong regional icon.

Question 7

True or false: Tourtière originated in the 17th century as a way to use leftover game meat.

Accepted Answer

True. Settlers created it to preserve and repurpose meats like hare, partridge, and moose during harsh Canadian winters.

Question 8

True or false: Tourtière was traditionally made with passenger pigeon meat before the bird went extinct.

Accepted Answer

True. Early French Canadian settlers used passenger pigeons in tourtière. After their extinction, pork and beef became standard substitutes.

Tourtière Trivia Questions