Jamie, I was watching Hitchcock's To Catch a Thief (1954) last night and Cary Grant's thief serves John Williams's insurance man "something new" for lunch -- quiche
Those all look so yummy! I just discovered a Jacques Maximin asparagus tart that's simple & delicious, using a puff pastry shell, the basic quiche batter but with cream instead of milk. You place cooked white asparagus tips (green asparagus will probably work too, the flavor will be a little different but still good) in the pie shell, pour the batter over them and bake. The recipe is in Jacques Maximin "Les Légumes" (vegetables) cookbook.
Yes I never had either! It's a wonderful subtle flavor, we loved it. 🙂 And, interestingly, Maximin doesn't call it a quiche; it's a white asparagus tart. He also has a very easy fast technique to cook the white asparagus tips in the microwave. I'll send photos of the recipe
Now I know why my French guests were so amazed at the vegetarian quiches I served in the 90s and early 2000s! But when I used to go home to the US, my mom always wanted me to make a "real French quiche."
Caramelized onion makes most everything better, as bacon and butter also do, thank you for these fantastic quiche options!
I agree totally, Shire!! 💜 you!
The Mushroom Onion Quiche in the Moosewood Cookbook has been my go to for years and years. I'm looking forward to trying these variations!
Let me know what you think!
Jamie, I was watching Hitchcock's To Catch a Thief (1954) last night and Cary Grant's thief serves John Williams's insurance man "something new" for lunch -- quiche
Lorraine!
Omg!!! I have to go look for that now.
Those all look so yummy! I just discovered a Jacques Maximin asparagus tart that's simple & delicious, using a puff pastry shell, the basic quiche batter but with cream instead of milk. You place cooked white asparagus tips (green asparagus will probably work too, the flavor will be a little different but still good) in the pie shell, pour the batter over them and bake. The recipe is in Jacques Maximin "Les Légumes" (vegetables) cookbook.
I love asparagus and yet I’ve never cooked them in a quiche! Now I want to especially since I live in a white asparagus region! As do you ☺️
Yes I never had either! It's a wonderful subtle flavor, we loved it. 🙂 And, interestingly, Maximin doesn't call it a quiche; it's a white asparagus tart. He also has a very easy fast technique to cook the white asparagus tips in the microwave. I'll send photos of the recipe
❤️❤️
😊💜
Jaime, do you roast the pine nuts first, or use them raw?
Now I know why my French guests were so amazed at the vegetarian quiches I served in the 90s and early 2000s! But when I used to go home to the US, my mom always wanted me to make a "real French quiche."