Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Sean Dooley
After a long session at the ice-skating rink, I’m ready to refuel with my greens and cheese quiche. It’s baked in a crust flecked with herbes de Provence and filled with Parmesan and Gruyère cheeses, baby spinach, and luscious sweet onions. I serve it all winter long, in big wedges for friends at my skating club or in elegant slices for holiday brunches at home. The ratio of one part whole wheat flour to four parts all-purpose works for most recipes, and in pastry applications like this, it adds a nutty depth of flavor without sacrificing any flakiness.