I’ve had many versions of this delightful dish throughout my
life. My mother made her own version
which was light and very tasty. While
raising my children I made my own versions, many times with refrigerator
left-overs. I would serve it for dinner
as the girls loved breakfast or brunch items for dinner.
Rachel’s version, the French version, was better than I
expected. The addition of crème fraiche made for a creamy decadent
delight. Again, appreciating Rachel’s
alternative suggestions, I’m able to customize and utilize what I may have
already or what is in season.
The recipe for the crust turned out flaky and buttery, the
perfect crust for any quiche or savory tart. I typically shy away from recipes
that require a homemade crust as I’ve had too many flops in the past. But no longer will I hesitate. I think a novice would do well with this tart
and all who taste it will be thrilled.
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