A few years ago, my mom started a tradition of doing three different quiches on Christmas morning. She’s taught me most of what I know about cooking, so its fun to be able to go back home and assist her with this ambitious breakfast. We start with recipes from Thomas Keller’s Bouchon and deviate as we see fit. This year we did a classic quiche lorraine, a wild mushroom quiche, and a spinach quiche. I’ll post the recipes at some point, but we’ll start with the photos…
Chopped shallots, criminis, and chanterelles for the wild mushroom quiche:
Bacon and caramelized onion for the quiche lorraine:
The empty tart shell pre-baked:
Spinach quiche layer one:
Ready for a final layer of egg and cheese:
Finished Products:
And desert… Coffee Cake, another Andrus Xmas tradition:
Dutch Chocolate Shoes:
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