Sometimes you just want to go classic.  We’ve been been baking single-serve quiche in individual tins for quite some time.  However, while rummaging through books and old recipes, Chef came across a method he used to use, namely, the classic deep-dish quiche.  It took a few tries to get the bake times and crust re-adjusted for conditions here, but in the end, we have a lovely, slice-able 8” deep-dish quiche.  It reminds me a lot of some home-style quiche made by a friend from Normandy.

So, in the more classic tradition, we’re serving slices again.  The mix we use hasn’t been changed, just some adjustment in the baking and the crust.  It’s quite an attractive savory dish. We think you’ll like it.  The one shown is broccoli, chicken and cheddar.  Given that it’s a little cool and gray today, a warm slice of quiche might be a nice lunch.

Happy Thursday, everyone!