Quiche from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 83) by Elisabeth Prueitt and Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jodies on January 23, 2023

    A few changes in the “Revisited” version of their classic book. And those little changes made a big difference for me. The addition of one cup of shredded Gruyere or cheddar cheese to name just one. It really needed that in my opinion and has completely put this recipe over the top. I make it with the Swiss chard and thyme. Outstanding.

  • inflytur on November 13, 2018

    Absolutely the best quiche. Ever. I love the silky custard texture that is achieved without cheese. Alexandra’s Kitchen offers a close variation here. https://alexandracooks.com/2009/08/17/quiche-perfected-homemade-creme-fraiche-a-little-trip-to-tartine-bouchon-napa/#comments

  • cespitler on November 01, 2012

    This quiche has spoiled me for any other. I love the tangy flavor from the addition of the creme fraiche. It's adaptable to the addition almost any type of vegetable as it comes into season, but I'm partial to chard. When I'm in a rush, I make a quick version without a crust in a deep pie dish.

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