Recipe Repeat: Quiche

Of all the sections of the Tartine cookbook, the one I am least looking forward to finishing is the ‘breakfast’ section.  I want that section to last forever.  I absolutely adore brunch.  The first time I made the quiche, it was so early on in this project of mine.  I remember it turnout out well, but I wanted another chance at it.  I knew I could make it better.  I really wanted quiche for our Sunday brunch this week, and I had the tart dough in the freezer.  I considered that a green light for a recipe repeat.

This go ’round, I decided to include spinach and bacon.  A wise choice, I must say, and a definite crowd pleaser.  I was so excited to use these eggs from a friend’s farm.  Such beautiful colors, eh?  I’ve always wanted chickens, but I don’t think we’ll ever have them.  Our lack of yard space is a drop in the pond as compared to our sheer lack of energy to make it happen.  Dan grew up on a farm, and the mere mention of anything reminiscent of farm work goes on his list of “Maybe, but hopefully never.”  The next best thing is getting eggs from friends.  They taste better.

I love brunch so much because it’s such a relaxed and warm way to slow down and enjoy a meal with friends and family.  While our table wasn’t all styled up for the photo, the plates aren’t matching, and egg dye stained my table, it was such a beautiful moment.  We were listening to perfect music, Jack was telling (and retelling) all about the Easter Bunny, and we made plans to fly kites.  Sometimes it just takes moments like this to remind me that relaxing and taking the laid back road when it comes to planning meals is so very rewarding.

Favorite part of the table: My new blue mason jar.  Least favorite: The cow creamer.  I was so excited about this adorable cow, until I saw the milk spew out from its mouth.  Gross!  This guy may just sit on a shelf.  I don’t know why that didn’t cross my mind when I bought it.  No one wants cow vomit in their coffee.  No one.

I love this quiche so much.  I don’t think I will ever use a different base recipe ever.  Using the crème fraîche provides such a silky, delectable end product, I just don’t think I’ll ever be adventurous enough to gamble with any other recipe.  It’s just too risky.


P.S. If you like taking pictures or food, and especially all of the above, then you should get involved with the Food Scavenger Photo Hunt!  You could win the Tartine Bread cookbook!


Recipe #7: Quiche

Seemingly every person in the world has tried his or her hand at making a quiche.  That is, everyone but me.  It was ‘bout time for a savory turn in the kitchen.  Also, I had the second round of tart dough in the freezer from making the apple nougatine tart last week, and that needed to be used. After perusing my options within these guidelines, I landed here at Club Quiche.

The dough ended up rolling out nicely.  I had been worried since it had been in the freezer and I wasn’t sure if, or how long, such things could handle life in the cold abyss next to the dregs of some ice cream and frozen peas.  

I took a crazy amount of pictures of the dough in this dish.  It just looked so perfect, covered the sides wonderfully, and was such an even thickness – much better than my first attempt.  I mean that was good, but this one, THIS ONE!, was amazing. 

Having just baked the same tart shell a few days prior, and scrambling for pie weights (to ensure the crust didn’t rise while it was baking), then having to use some lightweight rice that lead to less than desired results, you think I’d learn my lesson.  Nope.  I got to this point and there was more scrambling, but this time I had brown rice on hand, which worked out very well.

The last time this flaky tart shell was seen in tact.

A pile of thyme.

Just five eggs.  I figured it would take a dozen, at least.

Anyone who’s ever watched some Top Chef knows if you’re a real deal chef, you put crème fraîche in stuff.  Tom Colicchio and Padma Lakshmi are always impressed when that’s in the mix.  I was on the hunt and even had to go to a couple places to get it.  The woman who helped me find it was so impressed and patted me on the back.  (No joke!)  And, the woman in the checkout line was enamored as well,“Oooh, cream fraish.  That’s fancy.  What are you making?”  Her awesome mispronunciation and the fact that she acknowledged the fanciness of the product had me walking proud.  You want me to like something?  Tell me it’s fancy.  You want to compliment me?  The word fancy will get you far.

We had friends coming over for brunch, and I was so happy that I’d be making them such an impeccable dish.  I was also ready to wow everyone with some brunch chatter – you know, how this recipe incorporates a little flour, which is the way they do things at the Boulangerie Artisanal des Maures, which is in the Var region of France.  That’s where the authors of the cookbook apprenticed.  Who knows if my guests would care, but I was eager to share all of this.  I was in the kitchen, whisking things away, just thinking about how excited I was about this tart shell, and to see improvement from the previous time I’d baked it.  The fact that I got pummeled in the face by a knife sharpener that fell from high above as I tried to get the kitchen scissors didn’t really have me down.  How could I be sad or feel pain with such a wonderful flaky tart shell cooling on the dining room table?  Perhaps I am emphasizing this step of the process, stressing the perfection, exaggerating it a bit really, because we all know what the fate of this here flaky tart shell was.  May she rest in peace.  She will always be the standard of flaky tart shells all others will be compared to.  I should write that on a tiny tombstone.

A sieve!  Incorporating gadgets in of all kinds in the kitchen is always a plus.  It was at this point in the road, completing the sieve process, when I needed to fill that tart shell…


*Note: We ended up having fancy pancakes with Nutella, strawberries and bananas at our brunch.  I was pretty bummed, and Nutella is always a real pick-me-up. 

And on to round two, the next morning…

As far as round two goes, it’s nice how it’s becoming second-nature to whip up some flaky tart shell dough!

Ready to be filled.

Ta-da!  Quiche!  It really doesn’t look at good as it tastes.  So far I’ve had to add a lot of time to each baking time in the cookbook.  I think I need a thermometer in my oven.  I also need to level the oven because things aren’t baking evenly.  All that being said, the quiche turned out really delicious.  Turns out, adding crème fraîche makes you sound like a professional and have a very light, fluffy, and slightly tart quiche.  So good.  My vision of a fanciful quiche brunch didn’t work out, and I ended up having a little quiche lunch with Jack.  He wouldn’t eat it and was unimpressed with my talk of boulangeries in the Var region of France.  Figures.


Quiche Culprit! from Tar-Tryin' on Vimeo. I’d planned a little quiche Sunday brunch yeste

Quiche Culprit! from Tar-Tryin' on Vimeo.

I’d planned a little quiche Sunday brunch yesterday, and was busily prepping the filling when a sneaky little dude found his way to a cooling rack.  There was a fit of terror and panic, but we embraced it after all with a tiny little interview where he totally rubs it in my face as he stuffs his face.  Should I be concerned that interrogation doesn’t phase him?

Round two of quicheland adventures is happening now.  I’ll tell you all about it tomorrow.   


Someone couldn’t resist the flaky tart shell cooling on the dining room table. Definite panick

Someone couldn’t resist the flaky tart shell cooling on the dining room table. Definite panick