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After having posted all sorts of recipes on the blog and being a professed Francophile, I have been remiss as to not yet post a quiche recipe. To not include such a classic essential of French cuisine is akin to not speaking to the importance of a nude pump or ballet flat in a capsule wardrobe. And so, in an effort to make up for past forgetfulness, I am bringing you a quiche recipe today that is a bit contemporary in its presentation, but assuredly simple and undeniably delicious.
In the May 2014 issue of Martha Stewart Living , the classic quiche recipe is shared along with a handful of ideas for topping the custard.
Choosing to use a springform pan is what immediately caught my eye as it provides instant depth for equitable filling with each bite, as well as an opportunity to savor the buttery crust.
Choosing gruyere and spinach, there are many other options, including fresh herbs (1/2 cup of chervil and dill, or other herbs of your choosing), pureed peas and mint, bacon and scallions, or cherry tomatoes and pecorino. Let me show you how to pull it all together.
Enjoy with a side salad (ingredients below), and a glass of rosé:
- Arugula
- a basic salad dressing
Ha!
I just featured this recipe on my blog this week.
It’s a good one!
Enjoy!
Hata
http://www.chicagotofrance.blogspot.com
mMMM will save this one
what is a ‘large leaves egg yolk?’ – given in the ingredients list for the pastry?
It was a typo. It should and now does read correctly: large egg yolk