Diane, A Broad

tag: quiche

  • September 29, 2012

    The very first thing I made upon arriving in France was a quiche. A full-sized, caramelized onion and gruyere quiche that I took to my first brunch. The onions were a little over-sweet and it was overcooked due to a timer error, but it worked out in the end. Quiches are forgiving that way.

    Since then, I have bizarrely ignored what is clearly the best brunch food known to man. Which is silly, really, given my tart obsession (meaning that I always have several rounds of pastry crust in the freezer) and the gentleman requiring eggs in the morning the way a Frenchman requires a strike at least once a year.

    Here’s the thing about quiche, or at least, the thing I like best about quiche: because you have this butter crust holding it together, the eggs can be soft. Extremely soft. Softer than perfect soft-scrambled eggs. If you’re a soft-eggs person, quiche is the ultimate in satisfaction and gooey yolky nirvana.

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