I make ok quiche, but it wasn’t until I had real quiche made by my French friend that I realized how sadly American my quiches have been.
French quiche is simple, rustic, and amazingly delicious, and I was lucky enough to be given a quiche lesson last night…
(Ready for the oven)
Whisk together 4 eggs, about half to two-thirds of a container of creme fraiche, some salt, pepper, nutmeg, thyme, and honey. Stir in the chopped goat cheese.
This was a real moment of enlightenment because I’d never considered using creme fraiche in place of milk or cream, and adding honey would’ve never occurred to me in a million years.
Mix about a quarter of the cooked leeks into the egg mixture, and scatter the rest around the bottom of a crust that’s been pressed into a tart pan. We used a pre-made roll & press crust.