I’d never made quiche, made it several months ago, posted on HO. I loved it so much I bought a great deep dish Fat Daddio quiche pan.
I used the recipe on alexandracooks.com which is adapted from Tartine, a fantastic bakery in SF.
Thanks to the silicone pastry mat, I was able to roll out the crust easily.
The filling is:
5 Eggs
3 T flour
I cup crème fraîche
1 cup milk
S & P
1 T thyme (I subbed chives)
1 cup uncooked Swiss Chard leaves (I put 2-3 cups)
I also added:
2 leeks
3 slices shallots
4 cloves pressed garlic
Goat Cheese
2-3 T grated Romano
