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