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:
I think any cheese works for this.. funny I usually make quiche in the winter… but I’ve never had such a light recipe.
I’m a huge fan of this – loved how packed with veggies it was and yes, perfect for weeknights but fancy enough for company too!
Cute story about the Costco cheese. I too had a block of Costco cheddar cheese so I couldn’t justify buying Gruyere.
Beautiful job:) Your quiche looks delicious.
I keep forgetting to make two each time I make the crust as each time I make one I immediately start envisioning another. Your quiche looks quite delicious.
Beautiful quiche Renee! Definitely a spring dish with all these vegetables! I love that you used cheddar! It is my favourite cheese in the world.
How pretty. (Nope, didn’t know that little magic trick with vacuuming and cheddar.) I liked this quiche just as much as you did. Loved that the filling wasn’t so thick and goopy. Will make again.
This was perfect for warm weather! Our temps are already in the high 90’s and we have been over 100 a few days this past week – I’m definitely looking for ways to lighten up our eating. Beautiful photos!
What a gorgeous quiche. I agree this would be good with lots of different vegetable combinations. It certainly hit the spot this week, now that spring is finally here.
Your quiche turned out very well – love the yellow from the cheese.
There is nothing wrong with a little cheddar – although since joining FFwD Gruyere has become a staple and I am a little lost without it 🙂
Renee, what a colorful and delicious looking Market Quiche you made – it looks so fabulous with that nice side salad! And I believe that many different kinds of cheese work with the spring vegetables and the custard in this quiche.
Have a great week!
I do think that cheddar makes this quiche looks awesome! My package of Gruyère from last year (in the freezer) smelt weird (how would I know if its weird or not…. no idea) I threw it out! Expensive cheese too! But was pretty pleased with the cheddar I used!
The tomato tart that you linked to sounds, and looks, absolutely delicious. I can’t wait for it to be tomato season!
Beautiful quiche! We really loved this one, too…a new favorite in my house! Yours looks wonderfully delicious! Thanks for sharing your tomato tart recipe!
I used an Irish cheddar on mine, it worked quite well. Yours turned out beautifully!