“Only Robinson Crusoe had everything done by Friday”
Welcome to the first Sunday Brunch with Dorie! That’s my coping mechanism for “missing” the French Fridays deadline this week. The tart crust chilled in the refrigerator for a few days per Dorie Greenspan’s recommendation, while the rest of the ingredients just stared back at me day in and day out. They did have some fierce competition from the Mothers’ Day leftovers for the first half of the week.
Despite what my tardiness might indicate, I was excited about making this recipe. Spinach quiches are my favorite – every time I would go to La Madeleine back in college, I would order one with a cup of French onion soup. Thinking that I would somehow mess up the recipe by not using a ridged tart pan, I used a glass pie pan, but trimmed the crust to achieve the tart look. Some of the custard did leak outside the crust, but it still baked to a pretty, golden brown. Instead of the suggested spinach, I used some of the rainbow chard from the farmers’ market, stalks and all.
The crust before baking – when the chard colors still popped
To maintain the French feel – remembering how even before 9am they serve quiches and croque madames with a little salad – I dressed some romaine, radishes, grape tomatoes and strawberries with salt, pepper, olive oil, and red wine vinegar. The salad’s sweeter, acidic components balanced the richness of the quiche.
Moral of the story? I will keep a pre-baked frozen (homemade) tart crust ready to go in the freezer. This recipe could definitely be a weeknight staple with the rolling/chilling/pre-baking part out of the way.