It starts with a simple truth: every great quiche begins with a great crust. Flour and butter meet on the counter, the dough coming together with just enough water to hold. The process feels patient and familiar — a quiet conversation between your hands and the dough.

From there, the possibilities open wide. One crust becomes home to a Bacon Leek Quiche — savory, creamy, and kissed with just enough smoke to feel indulgent. Another holds a Garden Vegetable Quiche, filled with bright spinach, ripe tomatoes, and tender zucchini. Each slice tells its own story, but both share the same flaky foundation and custard so smooth it borders on luxurious.

The beauty of quiche lies in its simplicity. It doesn’t shout for attention. It just shows up beautifully — golden, fragrant, and full of care.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipes 105–107 were Homemade Pie Crust, Bacon Leek Quiche, and Garden Vegetable Quiche — quiet triumphs of butter, eggs, and intention.

350 recipes to go!

Gracefully yours,

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