Quiche is, as Thomas Keller called it, "the sexiest pie." Photo by Donna Turner Ruhlman.
I've been in LA on an entertainment project and to see the opening of my friend and collaborator
Richard LaGravenese's new movie
Beautiful Creatures. I'd never been to an opening before. But quiche has been on my mind, so I've been using travel time to work on some variations of this infinitely variable fat custard tart. If I had time I'd head to
Bouchon in Beverly Hills, which makes perfect quiche.
Bouchon, and working on that book, is where I learned that, while America was taught to make quiche in premade pie shells, this deprives the quiche of its true greatness: depth. In order to achieve that voluptuous texture, it has be about two ...
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