I recently learned that my beloved Mouffetarte in Paris closed down, which might account for the insane number of quiches I have made lately, you know, trying to keep the universe quiche quota in equilibrium. Or it might just be because I love them, they are easy, and you can make them with literally any combination of stuff you have.
Sometimes we associate quiche with more classy dining, but really it is the most simple of all meals, as you just layer veggies and cheese, then dump some egg stuff over it. Here is my recipe for basic quiche, with this one ending up as a sliced zucchini, feta, and balsamic soaked garlicky tomato quiche, topped with some fresh basil (a combination I stole from Rachel after she made it on my trip to Nashville). But really, any combination of veggies and cheeses can work. You know how I feel about goat cheese and fig, but that Brie and bacon (not a veggie… but oh so good!) one was pretty tasty too, and that roasted vegetable frittata is the same concept. Sometimes I substitute peppers for zucchini, or add mushrooms — basically anything to use up the odds and ends of veggies left in the fridge towards the end of the week.
Yes, this a gratuitous number of quiche photos, and yes, it took exponentially longer to make it because I had to cart each step from my poorly lit kitchen to our pretty table to take these vscocam photos. And yes, I did stand on a chair to take them and almost fell on the quiche at one point. And yes, I instagrammed one of them so the world could know I was quiching. James hates quiche, maybe even as much as he hates Instagram, so I do my quichestagramming while he is at work.
Any great quiche variations at there that I should try? James is out of town for a while, so it is egg pie for me!
(Note: since putting this up, I have found two typos in the photos above, but it just takes too long to fix. Sorry. Wanted you to know that I know, and I am ashamed.)