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 should be concentrated and intense. I tend to prefer them to be vegetal. Root vegetables are usually too starchy.
Fillings I’ve liked:
Fillings that haven’t worked well:
Fillings to try: