Serious Eats: Recipes

French in a Flash: Broccoli Quiche with Gruyère and Cheddar

[Photographs: Kerry Saretsky]

Quiche is like a great pair of jeans: There is no time when either is inappropriate. These days, jeans will get you into a Broadway play, a New York diner, and even, if you're lucky, an office. So base and simple, they've become elegant, a canvas left blank to suit your fancy.

And then there's quiche. I love the kind of food that you make, and then have one slice of right out of the oven. Then, you swaddle it in plastic wrap, and when lunch rolls around you sneak over to the fridge for another slice. And then for dinner. And then for breakfast again. And then, suddenly, it's gone. Perpetually appropriate, hot, cold, or warm, quiche isn't fussy. It doesn't demand anything of you except your appetite—no predilections or cravings.

I make this quiche, a simple but perfect broccoli and Gruyère number, by pressing bought pie crust into a fluted tart pan. Fill it with custard, and stud it with the rainforest canopy tops of broccoli and the nutty, hot-soup-in-the-Alps fortitude of Gruyère cheese.

Thanksgiving is a party dress—you wear it once a year and nothing else will do, but after a week of only-wear-once turkey and cranberry, you're itching to get back into those old blue jeans. There is nothing holiday about this—just happy, simple comfort that will take you anywhere. Dress it up as you wish.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.


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