Formula:  Happiness = Pi + JL WOOD Chardonnay

Formula: Happiness = Pi + JL WOOD Chardonnay

Looking for a different meal? Something light and suitable for lunch or dinner? Then advanced mathematics has the answer: Pi . . . or rather quiche and a cold glass of JL WOOD Chardonnay. Pi day is March 14 (Pi=3.14xxx). A great excuse to celebrate!

Quiche paired with JL WOOD Chardonnay, particularly one of our no-oaks like Nouveau 2021, No-oak 2021 or JL 2022, makes for a delightful meal. Quiche allows you to make it YOUR taste, YOUR style, YOUR rules. 

One of the key reasons why this pairing works so well is the complementary flavors and textures. The wine's floral, citrus and tropical fruit notes, naturally balanced with a bright acidity, provide a refreshing contrast to the richness of the quiche, cutting through the creaminess and cleansing the palate between bites.

Ok, let's make it.

The biggest task (or maybe not) is preparing the crust. You have two options, both excellent choices. First, if time is an issue, you can buy the crust at your local grocery store. Or you can make it. 

Crust recipe (NOTE: For two crusts):

1 and ⅓ cups flour

¼ tsp of salt

1 full stick of ice cold butter (put in the freezer for 30 minutes beforehand)

2 to 4 tablespoons of ice cold water

Optional: Add a teaspoon of sugar

You can slightly up the amount of butter and salt. Up to a 1/4 stick of butter more. I know folks have preferences on taste and some control their intake of these two ingredients. I like the upper limit to create something closer to a French style butter crust. Your choice.

Mix the salt with the flour. Now we need to incorporate the butter into the flour. The goal is to make the result, before water, crumbly in texture. Here's a pro-tip, borrowed from southern biscuit makers: To incorporate quickly, take your cold stick of butter and grate on a box grater. Use the side with the biggest openings. Press lightly so the resulting grated butter is small pieces. When done, throw the grated butter into the flour and mix with a light touch. Slowly add cold water and stir. Start with a couple of tablespoons. Press the dough together. Add more cold water -- not too much -- until you get a dough that sticks together. Because you've handled it so much, put it in the fridge to rest for about 30 minutes to 1 hour.

Now would be a good time to turn on the oven to 375F. 

Next, prepare the contents. Here's where you can be creative. Two items plus cheese make a good combination. Here are some suggestions:

bacon crumples (maybe leftover from breakfast)

sausage crumples (again maybe left over from breakfast)

shredded sliced ham (from your sandwich stash maybe)

finely chopped broccoli

chopped leftover spinach (maybe from last nights dinner)

For the cheese, shred 1 cup of one of the following:

dry mozzarella


brie (chopped when its cold)


For one crust: Sprinkle flour on your counter to prevent the dough sticking to it. Next roll out 1/2 of the dough you put in the refrigerator, about a quarter inch in depth, into a circle and drop into a pie pan. Press gently into the pan and leave an inch or inch and a half extra at the top of the pan. Decorate the edge to your style: First fold the edge so that it is about half or ¾ of an inch high at the edge. Use your palm to slightly flatten so that the edge is about a third of an inch high. Then, I use the tried and true method of  pushing the crust with one finger while pinching slightly from the side and repeat around the side until done. Don't pinch too hard: You want to end up with a flaky edge.

Now assemble:

Lay out your ingredients on the bottom of the crust. Best to start with the vegetables and meat and then sprinkle on the cheese.

Prepare your egg mixture:

Lightly beat 4 to 5 eggs in a bowl. Add 1 ½ cups of half & half. (Optional: Add a dash of Tabasco sauce) Add a sprinkle of dried thyme, ground pepper, and a little salt to taste. If you don't have thyme, substitute dried basil or even oregano.

Pour the mixture into the pie pan.

Bake in the oven for 30 minutes or until the center is firm (no longer liquid). At 30 minutes, start testing by inserting a toothpick into the center and looking to see if the center is still liquid.

Remove when firm and let cool slightly before cutting into it. Best served just slightly above room temperature.

Overall, quiche with JL WOOD Chardonnay is a winning combination that offers a balance of flavors, textures, and aromas. Whether enjoyed as a brunch centerpiece, a light lunch, or a dinner entree, this pairing is sure to impress with its elegance and depth of flavor. So next time you're planning a meal, consider serving quiche alongside a chilled glass of JL WOOD Chardonnay for a truly memorable dining experience.

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