The other day my friend Danielle asked me, “What do you make for Shavuot?”
I thought she was asking broadly, as in what is traditional to serve for the holiday, and so I replied “You know, cheesecake, blintzes, kugel.”
“No, no. What do you make,” she clarified. And my answer was easy: quiche. But if I am being honest, I serve quiche for just about any occasion possible. Quiche is just one of those perfect combinations of flavors and textures: buttery crust, creamy, cheesy filling and some veggies for good measure. I really enjoy experimenting with quiche flavors, based on what’s in season, or in the case of this particular quiche, what was in my fridge when I was throwing together a brunch menu a few months ago.
One of my other favorite things about quiche is that you can make it a day or two ahead, keep it in the fridge, and it reheats beautifully, which is ideal for holidays and even Shabbat lunch. But don’t count on leftovers – whenever I make quiche at home there is hardly a sliver left over. Did I mention kids also love quiche? It might just be the perfect food.
If you covet quiche as much as I do, try this spinach and goat cheese quiche perfect for spring, butternut squash and gruyere quiche for those fall functions or a smoked salmon quiche when you need something a little fun and funky for Sunday brunch.
Caramelized Onion and Feta Quiche
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