How to Make Your Own Wedding Cake Part 1 of 2. A Google engineer was fired yesterday after he wrote a memo arguing that women are biologically less suited for software engineering jobs compared to men and that. In Defense of Quiche, Because a Savory Custard Done Right Is Magical. Somehow in recent years, quiche lost its way. Its reputation was bruised. No doubt, it was partly due to an onslaught of weekend brunches with subpar crusts and watery fillings. Epicurious is a digital brand for consumers interested in food and cookingrelated topics. The website was created by Cond Nast in 1995 and is now part of the. Mini Meatloaf Recipe. If you already have the Vogue app, good news The stickers are preloaded in the application section of iMessage. Just click to type, expand the menu bar, and voil. Ive been making this for years and years. Its one of those never fail to please recipes. The recipe originally came from the little book of recipes that came with my. Epicurious App' title='Epicurious App' />Or maybe we went overboard on the catered affairs, with passed mini quiches that were always cold and tasted like bitter mushrooms. Perhaps quiche was served too often at too many ladies who lunch affairs in the 7. Real Men Dont Eat Quiche, published in 1. Well resist the urge to delve further into the gender implications of quiche eating. Whatever the impetus, quiche has been heading for the same fate as sun dried tomatoes, raspberry balsamic dressing, and cured salmon on pizza. Once popular, these dishes now live in our collective memories of a time now passed, and never to be repeated. But quiche deserves to be rescued. It doesnt deserve a bleak future. Quiche, when done correctly, is a beautiful thing. Take our February cover recipe, the Caramelized Garlic, Spinach, and Cheddar Tart pictured above. This is a quiche. It is called a tart, but it is a quiche even our food director Carla Lalli Music admits it. Why By definition, it contains a savory egg custard inside a pastry crust. And its absolutely delicious. The recipe calls for both crme frache and heavy cream, which results in an extra luxurious custard when baked. To counteract the richness, a robust cheese like Cheddar, Gruyre, or feta helps to give quiche more depth of flavor, says digital food editor Dawn Perry. And, take this Roasted Vegetable Tart, a cover recipe from October 2. It is also a quiche even though it is called a tart even our executive editor Christine Muhlke admits it. Its by cookbookhero Yotam Ottolenghi, so you know its good. All the vegetables are roasted and seasoned separately, to ensure that the filling tastes bright. Like the caramelized garlic tart quiche, the crust is blind baked so the dough takes on a crispy texture to contrast with the soft custard filling. The not quiche quiche. Photo Jonathan Lovekin. So, while this very magazine has perhaps been a bit timid to refer to recipes as quiche, at least we can admit that quiche is tasty enough to be featured on the cover twice in three years. Over at Slate, L. V. Anderson waxes poetic about the quiche from Arcade Bakerya fine specimen, we agree. She claims, Quiche filling should contain just enough eggs to prevent it from being soupy, but the eggs are literally a supporting player. Its the butterfat in the cream and milk that is responsible for a good quiches disarmingly rich texture. We concur. So lets review A good quiche should have a lot of dairy and a decent amount of fat You cant make quiche with reduced fat dairy, says Perry. This is not diet food. Quiche should have a good homemade crust, preferably blind baked. The fillings in quiche should typically be seasoned and cooked separatelyonions should be sauted and wet vegetables need to be cooked to the point of releasing their liquid looking at you, mushrooms. Not all quiche recipes follow these rules, though. Part of the reason that quiche is oft maligned is that its just not good looking at you, cute brunch place that seems like it would have a good quiche but then it doesnt. The filling can be mushy. The crusts are frequently store bought. The egg is often overcooked. The add ins are typically underseasoned. There are a lot of bad versions of great food, though the reputation of dishes like roast chicken and steak frites remain intact. Dont let all the bad quiches out there ruin the entire category. Lets not tarnish the genre just because of a few bad eggs lame pun most definitely intended. We should just love quiche for what it is a dairy heavy meal with maybe at least one decent serving of vegetables. Oh, and cheese. That actually sounds like a dream dinner. If high wasted jeans and full eyebrows can come back, so can quiche, says Music.