Ahhhh quiche. An open-faced pie filled with delightful savory ingredients. You get the payoff of crust with the rich and satisfying center filled with any variety of items including cheese, meats, and vegetables in an egg and cream or milk base. Yeah!
Quiches go back to the 13th century so this is an “old favorite” of the last few centuries as well as one in KitchAnnette world that dates back to my first videos made with Joe Becwar. He shared his favorite quiche and it couldn’t be easier to make.
It made an appearance in my book, KitchAnnette Red Carpet Menus, when I needed a great dish for the movie, “An Education”. It was more a phonetic “aha” and seemed like a stretch when written, but “An Egguquicheion” was a big hit.
Omelette + Pie Crust = Quiche! It’s much more “fancy” than than an omelette. And creating a Greek Salad-style flavor profile gives it depth and layers of fabulous flavor! Feta makes it “betta”! Ha!
Quiche makes for a delicious dinner, awesome brunch, or first course of a glorious dinner party.
Hugs and Quiches!
Annette
