Quiche

On most weeks, I 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 approach Thomas Keller describes in Bouchon. 2” custard, steel tart ring.

Fillings

Fillings should be concentrated and intense. I tend to prefer them to be vegetal, not starchy.

  • Fillings I’ve liked:

    • roasted asparagus
    • confit cherry tomatoes
    • roasted broccolini
    • “Lorraine” (lardons and onion confit)
    • “Florentine” (sautéed spinach and shallot)
    • wilted kale
    • stewed peppers
    • melted Leek
  • Fillings that haven’t worked well:

    • fava beans (too mild)
    • plain onion confit (a bit bland, needs textural variation)
    • swiss chard (stems too watery and bland—maybe could work with just leaves)
  • Fillings to try:

    • sausage