Serious Eats: Recipes
French in a Flash: Sweet Vanilla Quiche
I am a total junkie for French food magazines, which is where I first saw the idea for a sweet quiche. I often ask myself the question, "Is this French enough?" when I'm writing a recipe. But French food magazines are constantly taking the givens of French food and bending them back on themselves, creating the most simple and surprising dishes that are just so exciting.
I never tried the original recipe for vanilla quiche that I saw, but my version comes out like a sweet vanilla custard baked into a flaky crust, only with more heft and substance than a dessert. Like French toast, it is sweet but substantive. It's somewhere between eggs for breakfast and a crème brûlée tart, which makes it perfect for brunch or tea. I love this recipe; its as easy as whipping up scrambled eggs, but certainly a step outside of ordinary.
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.