French cuisine and quiche. One of my favorite classic dishes from the French repertoire of cuisine is this seemingly difficult, but actually quite facile dinner item. With all ingredients available in one-dish, the clean-up is simple and with the combination of the flaky, buttery crust, it almost tastes like a guilty pleasure. Mais non! It is absolutely a delicious, well-balanced option for dinner, especially in the spring when fresh vegetables are again becoming available.
In The Wall Street Journal’s “Off Duty” section each weekend, the current resident chef shares a recipe for the season. And so it was back in March, I found myself quickly ripped out and saving chef Edouardo Jordan of Salare restaurant in Seattle’s Spring Quiche recipe. Many more of his recipes have caught my eye which indicates I know for certain where I will be dining the next time I head north.
Needless to say, the recipe did not disappoint, and with the simple preparation and fresh ingredients, a delicious meal was savored, and then lunch for a few more days to come.
Pair with a fresh green salad tossed with a favorite homemade vinaigrette (my favorite is below), a few slices of toasted baguette, a glass of crisp white wine, and what could possibly be a better way to nourish yourself at the end of a busy day?