Quiche au Gruyère

December 13, 2012

Apparently the quiche was German at its conception, but the French took and ran with it.

The modern quiche has a crust made from puffed pastry.  The filling is technically a custard; a mixture of eggs milk and cheese becomes so upon baking.  Using Gruyere cheese makes it a quiche au gruyère.

This particular quiche was drawn on-location at Satsuma Cafe in New Orleans.

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