Happy Bastille Day! Merci France, for your role in the popularization of the much beloved quiche. Although a rightful tip-of-the-hat is due to Germany for its origin, this savory brunch staple is ever-associated with France. Until recently, I had not made a traditional quiche with any reference to a recipe. After a bit of research, I finally understand why they are so delicious when ordered at a restaurant. They are loaded with cream; sweet, frothy, and luscious heavy cream. C’est délicieux!
I had the pleasure of baking and assisting with another charity fête for the wonderful Carlisle Arts Learning Center. I used all local eggs, cheese from Keswick Creamery, and some greens from the farmer’s market as well. (*Side note, Keswick is so awesome! I also arranged a couple of cheese trays for the event using their products, and the herbes de provence chevré was both delicately beautiful and delectable.)
I even used my Le Creuset cast iron frying pan to make it extra authentic! Next I made a sightly larger quiche of sauteed spinach, kale, and caramelized onions with cheddar. I topped it with roasted cherry tomatoes, which worked perfectly as a cutting guide for slices.
I was nervous putting them in the oven, as they contained much more liquid than I imagined. Apparently the egg to milk ration is nearly equal. Luckily, my friend Kate, who is a quiche genius at Helena’s Chocolate Café and Crêperie, (my previous place of emploi) coached me on the phone on some basic points. The most relevant tip I can pass on is to watch for a firm jiggle. This springy shake signifies the quiche i ready to come out, and will have that silky smooth custard texture. I actually tried to take a little video of the shake, but was unsuccessful one-handed!
I hope everyone is enjoying their week, and soaking up the mid-July sunshine!
Until next time:)