Confession time again: I ate the first piece of this vegetable filled quiche standing over the stove. My regular diet does not contain a lot of dairy, so the smell of creamy custard and melting Gruyere cheese was almost intoxicating. I’m not drinking much either, so that might be clouding my judgement about what could be classified as an intoxicant.
This week’s recipe is of course typically served as a savory tart with a buttery crust. Since I’ve given up gluten and avoid grains, I oped not to splurge on a gluten-free crust, but instead went with the naked, crust-less quiche. (I’m starting to think those marathons of Game of Thrones watching are affecting my writing.) Anyhoo, back to the quiche.
It was great. I love anything with leeks, and every time I cook with them I think – why don’t I use these in more food? (Someone send me some ideas.) The peppers and carrots added some sweetness and the celery an herbal undertone, though there are no herbs in the dish. I used a cave aged Gruyere hanging out in the fridge asking to be used up. My co-worker has been giving me the pullet eggs from the young hens that are too small to sell or use in recipes. The best thing, besides the amazing fresh eggs, is that the yolks are close to full size, but each egg has less egg white. Making them perfect for this recipe where I used two of them combined to make up the 1 egg plus one yolk.
Egg dishes and salad go great together, so I served this with a baby greens and strawberry salad dressed with a mix of Dorie’s basic vinaigrette and a splash of raspberry balsamic vinegar. Then I ate a second piece, and part of a third.
Since 2011, a group of cooks and bloggers have been making their way though all the recipes in Dorie Greenspan’s “Around My French Table.” We don’t typically publish the recipes, but in this case the recipe has been published elsewhere. You can of course pick up your own copy of the book and cook along, or just enjoy all the great food.