Food & Drink

Quiche Me: 5 Can’t-miss Dishes

Baked eggs, custard, a buttery crust and endless possibilities for fillings give quiche its endless

By Jennifer Lee April 15, 2011


This article originally appeared in the May 2011 issue of Seattle magazine.

Cafe Besalu
If you aren’t already a leek lover, the leeks and goat cheese quiche will surely convert you. Ever so delicate, its ingredients are of uniformly tender texture, making each leeky, cheesy bite incredibly smooth and savory without being heavy. $4.50/slice. Ballard, 5909 24th Ave. NW; 206.789.1463;

Lynn’s bistro

Highlighting one of the Pacific Northwest’s treasured crustaceans, the crab meat quiche is a customer favorite. Lumps of fresh Dungeness crab pair wonderfully with the complex, nutty flavor of Gruyère. $16/whole. Kirkland, 214 Central Way; 425.889.2808;

Honoré Artisan Bakery

The key to Honoré’s pea, Manchego and bacon quiche is balance. The English peas add a pleasant bite, the Manchego a nutty creaminess and the bacon (from Zoe’s Meats) that irresistible salty crunch. $4.50/slice. Ballard, 1413 NW 70th St.; 206.706.4035

Le Pichet
The kale, red bell pepper and Gruyère quiche makes quite a first impression: as thick as an encyclopedia, with vibrant peppers near the crust and crunchy dinosaur kale forming a crispy top layer. $8/slice. Downtown, 1933 First Ave.; 206.256.1499;

Blue Willow Catering & Luncheonette

Inspired by a popular baked Brie dish, this apple, onion and Brie quiche hits the spot. More focused on fillings than your average quiche, its light custard takes a back seat to caramelized apples and onions, while velvety Brie completes the blend of flavors. $7.50/slice. West Seattle, 4310 SW Oregon St.; 206.938.0988;


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