I have always, always loved quiche. I know a lot of people think it's the cliche vegetarian entree, but honestly, if it were on a menu along with three or four other vegetarian options, I'd probably still get the quiche! My mom used to make it from time to time when we were little, but because she always made a homemade crust it was mostly on a weekend when she actually had time for measuring, blending butter, and rolling out her standard Better Homes and Gardens pie dough. If only my mom had known back then that she could have made the dough, rolled it out, fitted it in the tart pan, and frozen the whole thing for up to two months! We could have been eating quiche on Tuesdays!
This week's French Fridays with Dorie recipe was for Gerard's Mustard Tart and I had a feeling I would love it the moment I read the recipe. A flaky, buttery crust topped with a creamy and intensely mustard-y filling, topped with steamed carrots and leeks and a sprig of rosemary makes for an amazing quiche! This is not your standard vegetarian quiche. It is so flavorful that I can't imagine anyone who eats meat would even think about the fact that it doesn't contain ham or bacon. My only suggestion is that if you are only able to find big fat leeks (like me) instead of the supple, thin ones that Dorie recommends, really slice them very thin and only use the center of the base because mine were just a little tough. Of course the quiche was delicious warm but it was seriously good cold too! I cannot wait to make this in the summer with Dorie's alternative directions for using tomatoes in place of the carrots and leeks!
