Spinach Quiche with Brie at Vogue Cafe

The spinach quiche at Vogue Cafe is a café-plate classic: eggs, fresh spinach, and Brie baked in a buttery crust, served with a simple green salad on the side. It arrives at the table warm, not scorching, so the cheese stays creamy and the custard holds its wobble. $17. Available from open until close, seven days a week.

What makes it work

A good quiche is a custard first, a vehicle second. The ratio of egg to dairy decides whether you get a silky interior or a rubbery slab. Here the custard is loose enough to quiver when the plate lands, then sets as it cools. Spinach is sautéed before it goes in — water driven off, flavour concentrated — so the filling tastes of the vegetable, not the pan. Brie is cut into generous cubes rather than grated; you hit pockets of melted rind and paste that taste faintly of mushroom and sweet cream. The crust is shortcrust, rolled thin, blind-baked until the bottom is dry and crisp. No soggy shoulders.

How it fits the menu

The quiche lives under Café Plates at $17, same price as the Croque Monsieur, Croque Madame, Croque Veggie, and Quiche Lorraine. Each comes with the same side salad — mixed greens, a light vinaigrette, nothing fussy. If you want something heavier, the Lorraine swaps spinach and Brie for European bacon and cheese. If you want lighter, the Croque Veggie uses sautéed spinach, egg, and cheese on a brioche bun. The savoury crêpes (buckwheat, $17) offer a mushroom-spinach-egg version that eats more like a galette than a tart.

When to order it

Brunch runs until 3 pm, but the quiche is on the all-day menu. It works as a late breakfast with a café au lait, a light lunch with a glass of Côtes du Rhône, or an early dinner if you’ve been walking the boardwalk at Garry Point and want something that sits easy. The dining room has deep-red walls and wood tables; the covered side patio has red-checkered tablecloths and a dog bowl by the door. Both are first-come unless you’ve reserved for seven or more.

A note on the cheese

Brie ripens from the outside in. At room temperature the paste should yield like cold butter; straight from the fridge it stays chalky. The kitchen lets the quiche rest a few minutes after baking so the Brie softens without separating. If you’re taking a slice to go, give it ten minutes on the counter before you eat it — the texture comes back.

What people ask

Is it vegetarian?

Yes. Egg, spinach, Brie, crust, salad. No bacon, no anchovy, no hidden stock. Call (604) 370-4444 if you need to confirm kitchen separation for allergies.

Can I get it gluten-free?

The crust is wheat shortcrust. No gluten-free version is listed on the menu; call and ask.

How big is the slice?

A wedge cut from a 9-inch tart. One slice with salad fills most people for lunch. Two if you’re hungry.

Does it reheat well?

Best eaten the same day. If you must, 300°F oven for ten minutes — microwave turns the custard rubbery.

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Walk in or reserve online. Vogue Cafe, 12251 No 1 Rd #130, Steveston Village. Open daily 10:30am–8:30pm. (604) 370-4444.