Gonna be very honest right now, I generally don’t like quiche. But my mind was totally changed when I was in Chicago this past spring and had a slice at Cellar Door Provisions.
It wasn’t sponge-y and gross; it was silky smooth, like a custard, with a crispy crust—so good!
I googled near and far for their recipe and never found one but I did find that Thomas Keller pretty much mastered the silky smooth quiche a long time ago and I’m pretty sure people just use his base recipe. The ratio that I found most frequently was 1:1 cream to milk with about 4 times as many eggs.
I wanted to make something that could be served on Christmas morning but that required no work. This is something you can make entirely the day before and then slice up. I think it’s a-ok to keep at room temperature overnight but if that freaks you out then feel free to put it in the fridge.
I chose to go the vegetarian route with just herbs (Italian parsley and dill), Gruyere cheese and a bit of bite from a shallot that’s blended with the milk in a blender.
The crust I made the night before I rolled it out but it isn’t necessarily and dare I say, I think it’s totally ok to use a store-bought crust.
I arrived in Florida (where my parents live) exactly two days ago, on a red eye flight. I was sitting next to the most adorable baby in a onesie. We said hi, we smiled…we became friends.
And then she totally betrayed me. An hour into the flight, she started bawling her eyes out. And didn’t stop…for the. next. four. hours. Right then and there our friendship ended, obviously. Her poor mother…she was doing everything she could. Nothing worked.
So, instead of sleeping with my eyes closed, I tried to sleep with my eyes open. You know…where you just stare REALLY hard and try to take your brain to a newprettybetter world, like, immediately?
I thought about Christmas morning…oh Christmas morning. Does a cozier more lovely place even exist? I think not…
This year I have nothing to do with Christmas dinner. I bowed out since I cooked all of Thanksgiving dinner.
Instead, I’m on the sidelines mixing cocktails, making playlists, drinking cocktails…