Photos by donna
[I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives, this one on quiche published last July]
On Wednesday I flew to Washington to make a quiche at the restaurant Proof for a segment on "All Things Considered" with one of the show's new hosts, Guy Raz. Guy said he read the Slate review of the book, which called my book Ratio "fascinating and pompous," and was intrigued. So he and his producer, Phil Harrel, requested a dish that combined two ratios. Quiche immediately came to mind, using both the 3-2-1 pie dough ratio (I've lost track of the number of people who have written to thank me for getting them over their fear of pie dough) and the custard ...
