[Photo: Robin Bellinger]
I can't say why The Art of Simple Food calls this an onion custard pie instead of a quiche, but I think the name switcheroo may have helped me get over an instinctive aversion to quiche that has something to do with having been a child in the 80s. Pie, quiche; whatever it is, I'll be making another one the next time I'm craving a rich but savory treat for brunch or supper.
It's irresistibly delicious hot, with a vinegary green salad on the side, and as far as I'm concerned, it's almost as good cold.
You should use whatever un-sweet pie crust you're comfortable with. I know a lot of people trust Martha for crust; here she shares a recipe from Elisabeth Prueitt of Tartine. You can also try a potato crust—yum!—or even go crustless in a well-buttered pie pan.
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