Quiche is synonymous with Spring and Summer eating. This Quiche Maraîchère is actually the second quiche I’ve made in a week. The weather is finally turning warmer and thoughts of lighter fare with fresh vegetables and greens are quickly replacing the heavy sauces and meat and potato laden stews that were sustaining through this extremely long, cold winter.
I am looking forward to the delicate Spring asparagus and the crisp, sweet summer tomatoes to be in season. We are not quite there yet, but getting much closer. In the meantime, it’s great to try some new recipes in anticipation of those long summer days where you want to eat something a bit brighter and fresh.
This week’s French Friday’s with Dorie does just that. This delicious Quiche Maraîchère has a lot more vegetables than custard and is not too heavy at all. With celery, leeks, bell peppers and carrots, you certainly get your fill of fresh vegetables. I am sure you can even toss in some broccoli and/or asparagus and spinach and it would still have been quite good.
The only modification I made was that I ran out of Gruyère (Quelle horreur!)and used cheddar instead. (Side note: Did you know that when you vacuum pack shredded cheese that it turns back into a solid hunk of cheese? It does! I bought a huge bag of shredded cheese from Costco and knowing that we can’t possibly eat that much (we do eat a LOT but not that much at once) it was divided into a few bags that we vacuumed packed. Well, fast forward a few months- we go to open the shredded cheese and it’s a solid brick of cheese shreds! Who knew!?!)
It made for a few terrific lunches and even a quick dinner one night when I just didn’t have the will (or desire) to make anything at all.
For the crust, it was the standard Pate Brisee. It’s the crust that I live by. Perfect for sweet and savory. It’s no fuss and comes out perfect every single time. You can find it here with a more summery dish- and one of my favorites- Tomato Tart and Pate Brisee recipe.
I’ll definitely make this one again. But I think I may even add more vegetables next time.
If you want to make this yourself, you can find the recipe here. But you should buy the book (and cook along with us). It’s great fun! Every Friday we make a new recipe. For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
Buy the book: