This is a classic French Quiche recipe. The addition of cream to the egg mixture and the leeks are signature ‘français’.
You know when they say what you put something out into the universe and it comes back to you? Well … I had scribbled (as you will see) this recipe out on a notepad and given it to my girlfriend – I am going to guess more than 25 years ago!
I had actually forgotten about it and had fallen out of the habit of quiche. I am not sure why because I love it and it makes a great breakfast, brunch or lunch. No reason to disqualify it for dinner either! A nice green salad on the side takes this up to meal status.
I got an email from my friend a few months ago that she had made it and she included a photo of the recipe I had scribbled. What a blast from the past!! Thanks Jules!
The other thing I loved about it was – I used to get such a kick out of that notepad. I had 2 very elegant Afghan Hounds and the photo reminded me of them in their ‘regal’ moments!
So- lots of reasons I got a real kick out of this blast from the past!
The recipe itself (you might ask LOL!) is very versatile. Adding cream to eggs is very French. The cream makes the eggs creamy and soft. But you can use milk. Water will make the mixture drier and tougher.
No leeks? Use broccoli, or shredded spinach or onions.
Any soft cheese will keep the texture – think mozzarella, gouda or French creamy cheeses.
Tempted to add some cubed ham? Go for it!
Think of it like a formula or a blank canvas and have fun.
Oh.. and the phyllo pastry… I am pretty sure that was a nod to my Weight Watcher days. You can use phyllo or regular pastry. As you can see in the photo I made pastry for mine but a deep dish store bought pastry shell makes this really easy dish to serve 4-6 people!