Thank Julia for quiche. The iconic TV personality and kitchen legend brought an entirely new culture of cooking to American living rooms with her public television show The French Chef in the 1960s. I distinctly remember watching a rerun of her Quiche Lorraine episode, laughing as she enthusiastically pounded pastry dough with a giant rolling pin. Classic Julia. Her straightforward delivery style and new, innovative recipes (at the time) captured the hearts, eyes, and ears of millions who then rushed out to purchase her book, Mastering the Art of French Cooking.
Julia said a quiche “…is actually foolproof.” We completely agree. The rich, savory custard can take whatever direction you like. Make it light or substantial, depending on your tastes. And a quiche is certainly adaptable. Follow a recipe, or use the weekend leftovers with the standard egg and cream base to create a weeknight meal. Our recipe includes ham, bacon, and nutty Swiss ensconced in fresh herb-flecked custard surrounded by a flaky crust. Serve for brunch or dinner, with sliced melon or a frisée salad.
Some tips from the culinary team:
- A good crust can make or break the quiche. Blind baking the crust gives it a chance to set before baking a second time with the filling.
- You can mix the crust by hand or in a food processor.
- Cook the onions for the filling ahead of time so they can cool completely. This helps to remove the extra water from the onions before they are added to the filling.
The Wolf Gourmet countertop oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.
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