Which translates into darn good fresh veggie quiche!! Lots of leeks {first time fresh from MY garden}, sweet peppers, celery, carrots, and very, very little custard.
One of my favorite things to make is quiche. But I don’t make them as often as I would like because they usually call for TONS of eggs. Not this one – one whole egg and one yolk. {I used two whole eggs instead.} That’s it!! And some cream. I am wondering if I can use this little bit of custard in some other quiches!
While the veggies and custard were VERY tasty, the star of the show was the Gruyère sprinkled on top. The smoky flavor just took the quiche to a much higher level!! I will be very sad when this one is gone….oh, wait, I can make another. Maybe with some squash this summer from the garden, or eggplant, or Romas, or…shoot, the possibilities are endless.
More quiche can be found on French Fridays with Dorie and the recipe is on page 158 in Dorie’s around my French table.
Tea and Scones 
April 11, 2014 at 2:34 PM
The lack of eggs is amazing… many times I haven’t made quiche because I don’t have enough eggs.. I love the basis of this recipe and you really can use any veggies or cheese.
April 11, 2014 at 3:03 PM
I was surprised how great this was for something so simple too!
April 11, 2014 at 6:32 PM
Glad you were able to use fresh from your garden produce. That is cool.
April 11, 2014 at 9:29 PM
Your quiche looks delicious:) I am glad you enjoyed it. I also thought it was quite tasty.
April 11, 2014 at 10:04 PM
Its always a delight how much flavor just a few strands of gruyere can bring. I wish I had made two of them.
April 12, 2014 at 9:25 AM
Definitely work many repeats!!
April 12, 2014 at 9:26 AM
“Which translates into darn good fresh veggie quiche!! Lots of leeks {first time fresh from MY garden}, sweet peppers, celery, carrots, and very, very little custard” is the key to almost everyone loving the quiche this week. Emphasis on those three very important words: very little custard. Will try the Gruyere next time.
April 12, 2014 at 1:38 PM
This was such a lovely quiche – I can only imagine how wonderful it was to have the veggies fresh from your garden!
April 12, 2014 at 9:43 PM
How cool that you used leeks from your own garden! You are way ahead of us. Where are you? Here in New England, the farmers I’m working with this year just put their spinach seedlings in the ground yesterday. It’s their first planting.
April 12, 2014 at 10:39 PM
Betsy, I am in Central Louisiana. If they had not predicted 38 degrees for Wed morning we would be planting our garden today.
April 13, 2014 at 1:13 AM
Your quiche looks great Margaret. I agree that it is a bonus that only one egg is required.
April 13, 2014 at 8:52 AM
Wonderful looking quiche for sure. I think we made a DH recipe that used just an egg, or maybe two…or maybe just I made that somewhere along the line. I will give this one a try…good for Lent! 🙂
April 13, 2014 at 1:27 PM
Thanks, Kayte. It was one of the best quiches I have ever made. I wonder how it would be with shrimp or something.
April 14, 2014 at 8:21 AM
I used two whole eggs too 🙂 I still liked how much less eggs were needed for this recipe compared to traditional quiche recipes. A keeper, for sure.
April 14, 2014 at 12:47 PM
oh drat, I should have used two whole eggs too instead of throwing (by accident) away the white!! This was fab!
April 14, 2014 at 4:08 PM
I thought about using one egg and some egg beaters, but…..
April 14, 2014 at 7:22 PM
Oh how nice to have your own leeks from your garden! I sort of envy you! I only have pot with basil and it close to death at the moment! The quiche was wonderful I changed it a lot to make it lighter but it still tasted darn good!
April 27, 2014 at 4:38 AM
So cool that you used leeks from your garden! I haven’t had any success with them as yet. I loved the way this quiche was more about the vegetables than the custard, too. Definitely an incentive to have quiche more often.