Thick wedges of this vegetarian quiche, with its flaky crust and bubbly custard, are delicious straight from the oven, but if you can sacrifice a piece or two for the next day it’s also fantastic lunch fare.
Game plan: This recipe can be made with a store-bought crust, although using a homemade Pie Dough is preferable. If you use a store-bought crust, simply follow the manufacturer’s instructions on blind baking and start this recipe at step 3. We found that the store-bought crusts are often cracked. To prevent large gaps in the crust when baking, we thawed out both crusts (they usually come 2 to a package) and used the second dough to mend cracks in the baking crust.
Beverage pairing: J. Moreau & Fils Chablis Premier Cru Vaucoupin, France. French wine for a French-styled dish. The richness of eggs, cream, and Gouda suggests a grape such as Chardonnay, and the mushrooms and broccoli request that it be from France. A medium-bodied wine of moderate richness is called on to balance the equation, making Chablis premier cru a good call. This one has the acidity to cut through the richness, yet the liveliness to work with the vegetables.
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