#62: Quiche
Quiche seems like a bit of spineless dish, doesn’t it? An inoffensive, simplified tart usually functioning as a vehicle for some unexciting combination of blanched vegetables and leftover cheese nubs. An offering at the type of events where, for the sake of pregnant women, any food deemed overly exciting or dicey is eschewed and finger foods dominate (this example pertains specifically to mini quiche, which remain one of the few items in life that do not become more endearing as their size decreases). It seems a shame that quiche has latched onto such a dull reputation, especially with all the possibilities that exist when you have the launching pad of rich eggy custard and flaky pastry.
Today’s quiche contenders are wildly different from their usual cohorts in that both are exceptionally exciting and therefore difficult to stop eating. The first, my own entry in this category, is a recipe that has been near and dear to my heart for many years: Ottolenghi’s caramelized garlic tart (yes, I maintain that a savoury egg-based tart is basically quiche). Also, I guarantee that if you make this it will become your new go-to vegetarian, brunch, AND potluck recipe. BA’s quiche recipe is a classic quiche Lorraine – a gluttonously decadent and dolled up “bacon and egg pie”, made fancy with homemade crust and a generous dose of cream. Neither of these recipes could ever be mistaken for anything previously frozen, and certainly not for anything that bears the title of ‘miniature’.
