Quiche

I often make a quiche on Sunday to eat for lunch every day that week. It’s decadent, quick (on the weekday, anyway), cheap, and variable enough that I’m not bored of it.

I make quiche using the method Thomas Keller describes in Bouchon. 2” custard, 12” steel tart ring. I make several weeks’ worth of pâte brisée at a time and freeze the extra portioned dough for efficiency.

Fillings

Fillings should be concentrated and intense. I tend to prefer them to be vegetal. Root vegetables are usually too starchy.

• Fillings I’ve liked:

  • roasted asparagus
  • confit cherry tomatoes
  • roasted broccolini
  • “Lorraine” (lardons and onion confit)
  • “Florentine” (sautéed spinach and shallot)
  • sautéed kale
  • roasted peppers or pepperonata
  • melted Leek

• Fillings that haven’t worked well:

  • fava beans (too mild, too much work)
  • plain onion confit (a bit bland, needs textural variation)
  • swiss chard (stems too watery and bland—maybe could work with just leaves)
  • mushrooms (too savory for lunchtime)

• Fillings to try:

  • sausage