Quiche Maraichère

French Fridays with Dorie

Quiche Maraichère

Quiche Maraichère-24French Fridays with Dorie can be at its best when the assigned weekly dish has me rediscovering a a dish I haven’t enjoyed in awhile since becoming part of a ‘food blogging ecosystem’ that doesn’t necessarly reward the ordinary. I don’t mean to imply that this Quiche Maraichère is unworthy as it is most certainly is worthy despite my initial “ho hum” reading of its recipe. But can I be blamed for thinking that the name “Quiche Maraichère” had me anticipating a more complex egg pie in the offing?

The “maraichère” in this quiche maraichère’s name only loosely means “of the market”. We aren’t talking fresh Brussels Sprouts or asparagus here but rather some leeks, carrots, red peppers, and a bit of celery. Thats right, celery. All available year round and without a trip to Whole Foods or specialty markets.I wasn’t all that excited so I immediately started tried to imagine ways to make this ordinary quiche a bit more extraordinary.

Perhaps if I added some spicy Italian sausage or some chopped proscuitto? One can always count on the addition of some bacon crumbles to make the ordinary more, well, at least more ordinary in that bacony sort of way we now mistake for extraordinary. I thought of adding a spoonful of grainy mustard to the custard but then remembered that we’d done that already and to award-winning effect. Nope. Can’t do that. I gave it a good think but had trouble devising any tweak ideas that wouldn’t also have me running to the market for the third time morning so I eventually gave up and allowed myself an epiphany:

Why fight it? I would make this ordinaryQuiche Maraichère as is, but I would do so very, very well.

Quiche Maraichère

And it turned out very well indeed!

There can be an abundance of elegance and beauty in how one approaches a perceived “ordinary.” I really should pay more attention to this. What’s more, not all of these associated attributes stem directly from the ingredients or even the methods used to make something. Yes, to up the game of this quiche I took the time to make the crust by hand; not rushing it to “the bake”  as I might have done had it been any other time. (A good, long freeze in the pan kept it from shrinking and the frozen butter bits made the outcome even flakier than ever.) I  took some extra care to finely chop the vegetables into uniformed pieces to ensure they would all be the same size and be equally distributed throughout the pie.

But these small but important steps don’t get all the credit.

While it was sitting out on the counter to cool I still didn’t think much of this Quiche Maraichère. It certainly looked pretty but I still didn’t give the simple carrots and celery inside their full due. I’ll just serve this to my Beloved for dinner, I thought. I’ll add a salad and be done with it. When he happened by and saw it sitting on the counter cooling he had other ideas. Lets invite some friends over for an impromptu gathering.

And the Quiche Maraichère was special enough for them. My aunt Dina even exclaimed at the table that the crust was the best crust she had ever tasted. I laughed and told her the secret (freezing) as if it were something I do all the time and without thinking. Whether or not what she said is true don’t we all just live for those “this is the best” comments? My Beloved, not one prone to hyperbole, broadened Dina’s compliment by saying it was better than any quiche he had while he was in Paris. (He hasn’t been for quite awhile so his memory may be quite dimmed and since I wasn’t with him I can’t vouch for the establishments he was eating at. It shouldn’t matter.)

We were with our friends sitting at our hastily thrown together Sunday tablescape and enjoying a a rather ordinary but home-made Quiche Maraichère (with a delicious crust) together. A Quiche Maraichère made this Sunday without pretense but one we were having a marvelous time with.  It was simple and it was done well. 

I wish I had made two.

Quiche Maraichère

The full recipe this Quiche Maraichère can be found here.

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This Quiche Maraichère recipe was  an assignment for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”. We generally avoid including the recipes in our posts. However, wherever there has been a significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers or by hundreds of other bloggers, or it is, in fact, not much of a recipe at all, I will either include it here (adapted) or provide a direct link to it. Please feel free to contact me via the link provided on my page if you need any assistance finding a French Friday with Dorie Recipe. You should buy the book though.

It will change your life — as it has mine.

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. “It was simple and it was done well.”

    This and genius of French cooking. The techniques are simple and, if you pay close attention in executing them, you can produce results that are so much more than the sum of their parts.

    Note: this philosophy works too with glue guns and sequins.

  2. Aren’t we just all food brats… snubbing our noses at celery and carrots, and I call my blog simple living. I truly had my doubts about this quiche too, but cheers to simply good food.

  3. I wish I had made two as well. Loved this and found it quite elegant for an “ordinary” quiche!

  4. Looks gorgeous! And really, when the simple vegetables and egg and cheese (and cream of course) all came together it worked so well! Although, I can certainly get behind the chopped proscuitto idea. Maybe next time? ;-)

  5. How delightful! Yes, prosciutto, pancetta, shrimp all crossed my mind. But, one of the constant reminders I get from Dorie is just how delicious simple can be! I love your photos & your quiche looks so elegant perched atop a cake stand!

    Have a lovely weekend! xoxo

  6. The crust made a big hit with my family as well.

  7. Yeah, maybe simple is why Bill enjoyed this one. Glad this was a hit at your gathering!

  8. A perfect dish for an impromptu gathering. You did a fantastic job. Your quiche looks lovely.

  9. This was just lovely, Trevor, and your write-up was anything but ordinary. You told a wonderful story from start to finish. The compliments of your guests provided the icing on the cake, I mean, quiche. Nicely done.

  10. I just loved this and love reading your posts. I have about 20 to catch up on comments for – I have a hard time commenting on my phone, could be an age thing, the boxes are just so small.

    I think that all your additions that would have, could have been will be wonderful in a future quiche. This was terrific on its own – I also enjoyed the light egg ratio, but sous chef prefers a heartier egg ratio. Go figure!

  11. Love your post and thank you for letting me know that is supposed to be this dainty!

  12. Dorie reminds me again and again how delicious simple can be. Why do I keep doubting her? Why?

  13. Very well done indeed. It’s that attention to detail that makes a difference in everything in life. I so enjoy reading your prose. Very well done indeed.

  14. Special indeed! Your first photograph is amazing!

  15. The best crust deserves a quiche like this. Simple, elegant and delicious. I can’t believe you doubted it’s specialness.

  16. Who knew that ordinary carrots and celery would turn out to be something special? All those compliments are just icing on the cake.

  17. Your quiche looks so elegant and inviting – and the bottle of wine in the background doesn’t hurt either. I was surprised by how good this quiche was too.

  18. Trevor, I applaud you for not making any changes – I could not resist but only because my dear and beloved little taste testers would not have eaten a quiche with red bell peppers and celery. But your colorful quiche on that very pretty white cake stand looks fabulous! And I loved, loved reading your post!
    Have a wonderful Sunday!

  19. Ah, you took the high road and it worked out well. I took the easy road (fridge diving) and was happy with the results – even if they weren’t sanctioned. It reminded me that I like quiche and need to stop overlooking it as an option. Of course, I feel the same way about oatmeal… Yes, I know that I am a lost cause; and yes, I know, no one is arguing…

  20. Mustard had crossed my mind too… but then I decided to stick to the recipe. I was happy with how it tasted but I would have loved a pretty quiche… just like yours !

  21. Oh Trevor I am so late commenting on your superb quiche! I am happy that you stayed true to the recipe even though celery in a quiche did sound a bit dodgy. And I don’t think your beloved was exaggerating when he said it had the best quiche crust. I can see it from the photograph how flaky and buttery it must have been. I am going to take your advice and freeze future tart shells before I bake them! Have a great week and enjoy the holidays!

  22. I loved reading this post. I’m a big fan of simple food done very well, and this is a great example.

  23. I agree this quiche was delicious but the crust was divine! I also got a ‘best ever’ on the crust and will be reminding myself of that as I make crusts for Easter quiches. And, yes, one of them will be this one. A beautiful post and photos, Trevor.

  24. Sometimes just following along and using simple ingredients is the best. Period! This was by far my fave quiche – ever!

  25. A great reminder that good food comes from care, attention, and good ingredients. Beautiful photos, too!

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