“Quiche immediately makes me think of Easter with Phila,” writes Carter Hach in the recently published Hachland Hill Cookbook, which chronicles the life and recipes of his grandmother Phila Hach, a renowned Southern chef. “Whether it was brunch or dinner, she would always serve some sort of quiche as a starting course to round out the already sure-to-be-huge meal. I love her quiche lorraine recipe, which I adapted to reflect some regional influence by way of country ham.”
Hach, who serves as the executive chef of the Nashville B&B Hachland Hill, recommends adding a little extra hot sauce on top “to bring the dish home.”