Quiches

In France, if you order quiche, you will probably be served a classic quiche Lorraine. A more contemporary and eclectic approach to cooking, however, has made this simple classic a blueprint that can be used with a multitude of added ingredients. Perhaps the most surprising and delicious quiche I’ve tasted in this country was made with jalapeño peppers and Monterey Jack cheese. Another of my favorites is one made with crab and a curry-flavored custard in a puff pastry shell (see Curried Crab Quiche).