Last week, I made a quiche. For some reason, the idea of making a quiche had been floating around in my head for days. It sounded positively lovely, rich and flavourful. And it was.
Originally, and ideally, I would have made the entire quiche from scratch, including some puff-pastry as that’s a challenge I’ve been wanting to tackle for quite some time now. Unfortunately, by the time I decided to make the quiche, I was already pressed for time and had to forgo the crust. Since I also didn’t want to go out and buy a crust (really, what’s the point?), I simply decided that this quiche would be crustless.
It was a good decision.
Although I love crusts, I feel that they can sometime overwhelm the rest of the flavours. Without one, I really got to focus on the onions, mushrooms and herbs. I used cremini mushrooms, but I’m sure a fancier type would taste even better. What I loved about making this dish was the wealth of possibilities that opened up once you learnt the basic technique and process.
I used the recipe for Mushroom and Shallot Quiche from Dorie Greenspan’s Around My French Table. We enjoyed the quiche with a lovely French Baguette from Almondine. Hence another reason why we didn’t need a crust.
What was the last simple yet delicious dish you made/ate?
