- Published: December 18, 2008
For whatever reason we Americans have bastardized the French Quiche by cooking it in a pie shell. I'm not sure why we screw up such simple things as quiche, crepe (that would be pronounced crep not crape), baguettes etc.. For some reason we can't leave well enough alone. Anyway I made a quiche the other day so I thought I'd put photos up in case anyone had never seen a real quiche before. This is a quiche for the real French Quiche eaters as it's filled with Roquefort cheese and leeks.