On this Friday the 13th, borrowing some humor from The New Yorker and some gospel from The Silver Palate. Quiche is the ideal breakfast/lunch/dinner/snack to guide you through a season of winter-y produce. Lean into the leeks and onions, scallions and herbs. Most any greens will appreciate a quick sauté, even those formerly destined for salad. Add some fresh herbs to your favorite pate brisee and take the time to blind bake the crust. Pouring custard into a quasi-baked pastry shell rarely leaves you with a well-baked crust. Taking the time to line the shell and blind baking it until raw dough no longer poses a threat is well worth the effort. The custard filling (3 eggs plus 1 & 1/2 cups of dairy), needs little more than salt, pepper, a grating of nutmeg and maybe a hit of @kozliks mustard. Don’t skimp on the cheese and even though you might be dodging the wine, fill a festive glass with bitters and some sparkling water. Now pretend it’s April (or October) in Paris.
#QUICHE #QUICK
