Real Men Develop Amazing Quiche Recipes

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Thomas Keller is a genius.  I know I've talked about his recipes before.  Even complained a little bit about the labor involved.  But then I made his quiche.  And now, all is forgiven.  It's not that this recipe is quick, it's not.  It's very detailed and it requires being made at least a full day ahead.  But it is, as my husband says, "the best quiche I've every had."  He ought to know.  He ate HALF of it.  And for the first time didn't say, "that could use more cheese."  What he doesn't know is that this recipe calls for a fraction of the cheese I normally use.  This recipe rests soundly on the custard.  Before this recipe, I never thought of the filling of a quiche as a custard.  But that's exactly what it is, when I realized this, it was a huge revalation.  I suppose I never thought of it as custard because no quiche I've ever had actually had the consistency of a custard.  It was always...well...eggy for lack of a better word.   But this quiche, when done correctly, is like eating silk.  The primary reason the texture is allowed to develop correctly is that it's made in a 2" deep pan.  This is key.  You cannot use a pie pan.  I used a spring form pan (Thomas Keller calls for a 2" ring mold.  Swapping to a spring form pan was the only change I made in his recipe).  If you follow his recipe you end up with this:

Isn't that the most beautiful quiche you've ever seen?  Majestic.  Fit for kings and queens.  This ain't your momma's quiche.   I'm not going to post the recipe here.  Because, well, I don't have the energy to write the recipe in my own words.  The recipe is pages long in Keller's Bouchon cookbook.  But I encourage you to check the book out in the library or just take the plunge and order it.  It's a stunning book...if you are a serious foodie, you'll never regret the purchase.