David Tanis wrote an article in The New York Times last week on Reconsidering Quiche. In it, he discussed how quiche has fallen out of favor largely because it's seen as such a dense, heavy food and people use it as a clean-out-the-fridge affair. Instead, "a proper quiche should have really good pastry and contain a soft, eggy custard." No major bells and whistles required. In fact, the fewer, the better. Here are a few tips based on our experience and the Times' article on how we think you can start to re-envision this classic American brunch staple:
Make Better Quiche
1. Think Light: So many people load down quiche with lots of cheese which makes it feel heavy and super indulgent. In my opinion, it also makes it really delicious right out of the oven, but pretty dense once it cools, and I always think the sign of a good quiche is if you can eat it warm and at room temperature, too. You can actually make a wonderful, custardy quiche without cheese at all! Fold in a little crème fraîche and a smattering of herbs along with a few seasonal vegetables and you'll be in business without feeling like you need a nap right after lunch.
2. Think Simple: Many people don't make quiche from the get-go because of the crust situation. Making a homemade crust or pastry isn't everyone's favorite thing and, frankly, quiche should be a quick affair. So gravitate towards recipes with a simple press-in, no-roll crust. That way, you can focus on a wonderful, satisfying filling and not lose time on finessing the flakiest crust on your neighborhood block.
3. Think About Fillings: Tanis describes how people tend to just dump whatever vegetables they have laying around into their quiche. Instead, think about what thinly-sliced seasonal vegetables and herbs would work well with whatever you're serving (mushrooms and leeks are wonderful; salmon, dill and capers are always a winning bet).
Related: How to Make a Foolproof Quiche
(Image: Emma Christensen)