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The Project: Chef Thomas Keller's Roquefort and leek quiche

May 7, 2010 |  7:29 pm

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Each Friday, we handpick a recipe from the L.A. Times Test Kitchen that's perfect for relaxed weekend cooking.

This week, it's Chef Thomas Keller's Roquefort and leek quiche. This is probably the most labor-intensive project we have done so far. The homemade crust takes about an hour to make, and then must be chilled for over an hour before it's filled and baked. And the quiche itself should chill for one day before serving.

Which means you'd better get started if you want to serve this on Mother's Day.

Now, do you need any further convincing that this quiche is worth it? Read what Times Food Editor Russ Parsons has to say about it. And then flip through this photo gallery. That should do it.

If you try it, please let me know what you think. And if you have any recipe suggestions for the Project, let me know and we'll search the test kitchen archives.

Check back here for each weekly installment, and click here to see past Projects that we've put to work.

-- Rene Lynch (Follow me on Twitter @renelynch)

Photo: After baking, chill the quiche for at least a day, then scrape away the excess crust from the top edge before removing the quiche from the pan. Credit: Lawrence K. Ho / Los Angeles Times
 
 
 
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