In the 1970s, when everyone and their sisters and brothers became enchanted with French cooking, with Julia Child leading the way, quiche became the savory custard pie. The classic, quiche Lorraine, made with bacon and Gruyère cheese to enrich the custard, enjoyed star status as an elegant staple for brunch or for a first course in a multitiered dinner à la français. Variations in great numbers soon followed, and quiche in one or another guise turned into a favorite on buffet tables and appetizer menus. Here, with Toulouse sausage and a green splotch of spinach, the lovable custard-in-a-crust reinvents itself into an uncomplicated light dinner. Even though it is easier to purchase a prepared pastry crust, to settle for that is to miss the flaky, unctuous mouth delight of a homemade one. A food processor provides a quick, simple, and almost hands-free way to make an exceptional crust. A removable-bottom tart pan, such as the type the French would use for quiche and sweet dessert tarts, makes it easy to present the pie standing alone rather than in a dish, which is more awkward to serve from.
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