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Quiche Is the Totally Underrated Brunch Food You Should Be Ordering - Source Washingtonian

Posted on Feb 25,2019
Filed Under Restaurants , Local Tastes,

Quiche at Le Diplomate. Photograph via Facebook

Source Washingtonian


WASHINGTON, DC. - The brunch egg hierarchy goes like this: Benedicts are the flashy rockstars, even though they often overpromise and underdeliver. Scrambles and omelets are the workhorses (minus the luscious French versions, of course). Whites are sociopaths. And quiche? You might think quiche is an ’80s cocktail party. It’s Nordstrom Cafe with mom. It’s pre-frittata.

All wrong. Quiche is the most underrated brunch egg dish on the menu.

A textbook French quiche takes skill—you want that rich, custardy filling of eggs, cream, and a hint of nutmeg encased in a flaky crust. But in the end, it’s not nearly as finicky as its brunch egg brethren. The worst thing that can be done to quiche is to pull it cold from the fridge (and yes, also buy it pre-made from Sysco, as some unworthy quiche purveyors are guilty of). But hey, I’d rather have a chilled wedge of homemade Lorraine than a stiff scramble or hard-yolk Benedict. Served with a tangy little side salade and crisp white wine—don’t get me started on mimosas—it’s the best there is.

Here are some great ones to try.

801 O St., NW
Chef Cedric Maupillier makes the best quiche in town. More than that: it’s one of the best dishes in town (per food critic Ann Limpert, but I agree). His Alsatian version with gruyere, leeks, onion, and nutmeg is a miracle of reengineering—instead of a pie wedge, he molds it into a skinny foot-long for more delicious, crispy edges.

Le Diplomate
1601 14th St., NW
Of course Le Dip makes a great quiche. The warm Florentine filling is both rich and fluffy, striated with spinach and gruyere. And good news since it’s still so hard to get a table: the dish is on the midday menu (served 3 to 5 PM) when it’s much easier to snag a seat.

Source Washingtonian

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