leek and corn quiche
I have been formatted with a love for all things eggy. It was inevitable. My mom isn’t the most particular when it comes to her food, but she is most definitely a fiend for anything yolk-enhanced. Most of her favorite egg-centric dishes are sweet: custard pie, crème brulée, and anything filled with pastry cream. It has rubbed off. I usually balk at egg-less ice cream, and I’ll take a pot de crème over a pudding any day. Eggs give desserts body, luxury, and silkiness.
At a young age, I was introduced to the savory tart that puts eggs on stage: quiche. For years, I probably thought quiche was always filled with bacon or ham, as my mom had eyes only for Ms. Lorraine. Not that I’m complaining or anything. Also, quiche, as I knew it, was tall and made in a deep-dish pie plate or a springform pan.