French Fridays with Dorie: Quiche Maraîchère

For some reason, when I was planning this week’s French Fridays with Dorie dish (Quiche Maraîchère, p 158), I wrote “bacon” on my shopping list. Because if you look at the photo in the book, it kinda looks like there is bacon in this quiche. When you actually read the recipe, however (you know, that small matter of reading the recipe… ahem, that definitely comes in handy when you’re planning your shopping list!), you’ll see that it’s a simple vegetarian quiche, filled to the brim with celery, leeks, carrots and red pepper. No bacon. And no, I didn’t add any, even though I was very tempted… And even though bacon would be very good… Next time.

This quiche, even the pastry, is pretty simple to make but one important note. Firstly – when Dorie says to chill the pastry then roll it out then chill it again in the tin, you should do that. I was in a rush and skipped the step where the pastry chills in the tin. As a result, my pastry shrunk when I blind baked it, creating the “thinnest quiche ever” according to Mr Neil. I was concerned that on top of the “thinness” of the quiche he might notice that it didn’t contain any meat at all (as I am sure he spotted the bacon and thought it was going into the quiche too!) but I am happy to report that it was “really good” even without the bacon ;) There’s not much custard in this one (and the cheese is added to the top right at the end of its baking time) which contributes to the thinness factor but I really like how packed with vegetables it was.

Yup, we really enjoyed this and, like many of Dorie’s recipes, it’s one I’m filing away for future reference. The filling could really be any combination of vegetables and it’s the ideal recipient for the odds and ends of veggies that need to be used in your fridge. Another winner!

You can find the recipe for Dorie Greenspan’s quiche maraîchère here.

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Let’s get kids excited about food on May 16th 2014 – Food Revolution Day! Check out all the details for how you can participate here.

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