Your Le Bon Soup memories reminded me of my DC days when I was a temp in downtown offices & I felt so grown up eating soup at Au Buon Pain.
I make a lot of quiche, sometimes the traditional quiche lorraine but more often a mix of whatever vegetables are left in the fridge. I must try that low oven method! (A note for your Italian readers, the COOP pasta sfoglia is made in France, with butter!)
I think the recipe is in his Bouchon Bakery book, but it is easy to find online. Years ago Cooks Illustrated also tried to improve or simplify his recipe. It's called Deep Dish Quiche and they tinker with his custard and crust and abandon the ring mold in favor of the classic quiche pan.
La Bonne Soup, Bonwit Teller, the old La Fondue…those were the days!
I’ve been challenged myself for years with Thomas Keller’s quiche made in a bottomless cake ring. Even when following directions exactly, success rate of not having your filling leak out is not guaranteed. Temperature is also low and custard silky.
I love Gorgonzola dolce and never thought of using it this way. Paired with broccoli, bacon, and leeks makes it a must try. But I’m definitely going to use my deep quiche pan this time. Thanks
Love quiche and I’m ‘in’ for deep dish quiche! Loved the memories of your visits to NYC in the 70’s, Domenica. Those cherubs at Fiorucci were so iconic. I lived on E. 55th right near PJ Clarke’s right out of college and my roommate and I would walk to W 55th to La Bonne Soup, such a treat! Thanks for these recipes (and photos!) and a fun return to 55th street!
Ah! But a little indulgence dresses up leftovers, turns them into something new. I definitely see this quiche base as a vehicle for using up leftovers and odds & ends (those sun dried tomatoes) left in jars in the refrigerator.
And now I want to make quiche. My mom is having extensive dental work done & needs soft foods, but I want them to be filling & nutritious too. This looks like just the ticket.
Fiorucci! I hadn’t thought of that in years. Pretty sure I had a pair of wild leggings from there 😆.
Just ordered the deep dish tart pan, I absolutely love the sound of this. I haven’t had a good quiche in ages.
Your Le Bon Soup memories reminded me of my DC days when I was a temp in downtown offices & I felt so grown up eating soup at Au Buon Pain.
I make a lot of quiche, sometimes the traditional quiche lorraine but more often a mix of whatever vegetables are left in the fridge. I must try that low oven method! (A note for your Italian readers, the COOP pasta sfoglia is made in France, with butter!)
I think the recipe is in his Bouchon Bakery book, but it is easy to find online. Years ago Cooks Illustrated also tried to improve or simplify his recipe. It's called Deep Dish Quiche and they tinker with his custard and crust and abandon the ring mold in favor of the classic quiche pan.
La Bonne Soup, Bonwit Teller, the old La Fondue…those were the days!
I’ve been challenged myself for years with Thomas Keller’s quiche made in a bottomless cake ring. Even when following directions exactly, success rate of not having your filling leak out is not guaranteed. Temperature is also low and custard silky.
I love Gorgonzola dolce and never thought of using it this way. Paired with broccoli, bacon, and leeks makes it a must try. But I’m definitely going to use my deep quiche pan this time. Thanks
I remember that quiche! Wow! And I’ve always been mystified as to how it was done and now thanks to you i know! Ha!
Love quiche and I’m ‘in’ for deep dish quiche! Loved the memories of your visits to NYC in the 70’s, Domenica. Those cherubs at Fiorucci were so iconic. I lived on E. 55th right near PJ Clarke’s right out of college and my roommate and I would walk to W 55th to La Bonne Soup, such a treat! Thanks for these recipes (and photos!) and a fun return to 55th street!
Ah! But a little indulgence dresses up leftovers, turns them into something new. I definitely see this quiche base as a vehicle for using up leftovers and odds & ends (those sun dried tomatoes) left in jars in the refrigerator.
And now I want to make quiche. My mom is having extensive dental work done & needs soft foods, but I want them to be filling & nutritious too. This looks like just the ticket.