Use Up Extra Veggies with Quiche

I often hear the words fancy and complicated associated with French food, but it doesnt have to be that way. Quiche is a dish thats a great way to clean up odds and ends in your veggie and deli drawers and makes for a delicious Sunday brunch. For me, a good quiche is dense and custardy with a buttery flaky crust. What I put in it, whether it is mushrooms and spinach, or sausage and bacon is entirely up to my mood and what I have on hand. Id be hard pressed to make a quiche without Gruyere cheese though. The magical combination of nutty gruyere, rich cream and savory caramelized leeks makes for a sublime trio that dance around all the other flavors and textures in your mouth. I also like my quiche at room temperature as it gives it a chance for all the flavors to mingle and the egg takes on a denser texture. If you want a lighter quiche have it warm, straight out of the oven, and youll have something between scrambled eggs and soufflé.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.