If there is one meal for dinner I absolutely devoured as a child, it was the quiche my mother would make filled with bacon, vegetables and of course, don’t forget the buttery, flaky crust.
As David Lebovitz reminds readers in his new memoir, L’appart: The Delights and Disasters of Making My Paris Home, quiche became so ubiquitous in the states during the eighties and early nineties, that many sadly equated it as “foofy French food” (clearly, I didn’t pay attention or get the memo). However, David points out that “it’s sold by the wedge in French bakeries and served in working class cafés . . . it is anything but girly, or stuffy”. Thankfully, he offered his talents with his new recipe, and I can attest, it is scrumptious and yes, we are seeing the quiche make a wonderful return to menus in restaurants and bakeries around the country.
Be sure to tune in to my interview with David on The Simple Sophisticate (episode #182) where we talk about his new book and much more about the French culture, food and life lessons learned thus far through his tumultuous journey of buying and renovating his new apartment in Paris (it will go live on the blog, iTunes and Youtube early Monday November 7th).
Now to the recipe (see below)!
Variations: The tarragon can be replaced by the same quantity of chopped fresh chervil, dill, or chives. If you’d like to add some extra cheese, sprinkle 1/2 cup coarsely grated Swiss-style cheese, like Emmenthal, Gruyère, Comté, or Jarlsberg, over the bacon and peas before adding the egg mixture. To add a different flavor: make a mushroom quiche, replace the peas with 6 ounces sliced mushrooms, sautéed in butter with the shallot or scallions until cooked through and browned on the edges, about 5 minutes.
~Listen to my conversation with David on The Simple Sophisticate (episode #182).
~View more TSLL Recipes here.