Making a quiche at Breaking Bread combines the culinary traditions of my Belgian roots with the fresh, vibrant ingredients found in Pokhara, Nepal. Quiche, a versatile and beloved dish, is a staple in European cafes and homes, known for its flaky pastry crust and savory custard filling. Here’s how I’ve adapted the classic quiche to reflect both my heritage and the local flavors of my adopted home.

Quiche Recipe: A Culinary Fusion

For the Crust:

• Pâte Brisée: This is the classic French pastry crust used for quiches and pies, made with flour, butter, a little salt, and cold water. It’s important to keep everything cold and to handle the dough as little as possible for that perfect flaky texture.

For the Filling:

• The beauty of quiche is its versatility. The filling typically starts with a base of eggs and cream, seasoned with salt, pepper, and sometimes a pinch of nutmeg. From there, the possibilities are endless.

Local and Seasonal Variations:

• Cheese: A good quiche often contains cheese. I use Gruyère or Emmental for a touch of Swiss tradition, but I also like to incorporate local Nepali cheeses for a unique twist.
• Vegetables: Depending on the season, I might add spinach, mushrooms, tomatoes, or green onions. I’m particularly fond of using locally-grown vegetables that you can find in the markets of Pokhara.
• Meat: While bacon or ham is traditional, I sometimes use smoked yak cheese from the Himalayas for a distinct Nepali flavor.

Preparation and Baking:

1. Preparing the Crust: Roll out the pâte brisée and line a 9-inch tart pan. Prick the bottom with a fork, and pre-bake (or blind bake) the crust until it’s lightly golden. This step prevents the crust from becoming soggy once the filling is added.
2. Making the Filling: Whisk together eggs and cream, adding salt, pepper, and any other spices you’re using. Stir in your choice of cheese, vegetables, and meat.
3. Assembling the Quiche: Pour the filling into the pre-baked crust. If using vegetables like spinach or mushrooms, I recommend sautéing them lightly first to remove excess moisture.
4. Baking: Bake at 375°F (190°C) until the filling is set and the top is golden brown, about 30-35 minutes.
5. Serving: Let the quiche cool slightly before serving. It can be enjoyed warm or at room temperature.

At Breaking Bread:

At Breaking Bread, I serve quiche as a testament to the universal language of good food, bringing a piece of European culinary tradition to the heart of Nepal. It’s a dish that perfectly embodies the fusion of cultures, with each slice offering a taste of both the familiar and the new. Quiche is ideal for breakfast, brunch, or as a light lunch, and it’s always a hit with our customers, whether they’re locals or travelers seeking comfort in the flavors of home.

In this cozy corner of Pokhara, Breaking Bread is more than just a bakery or café; it’s a place where food brings people together, telling stories of faraway lands and local traditions. Serving dishes like this quiche allows me to share my love for Belgian cuisine while embracing the incredible ingredients and flavors of Nepal.