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 should be concentrated and intense. I tend to prefer them to be vegetal, not starchy.
Fillings I’ve liked:
Fillings that haven’t worked well:
Fillings to try: