We polled five Highland Village workers last week on their favorite Highland Village lunch spots. In doing so, it became pretty clear that a piece all about Crazy Cat Bakers’ (Ste. 173) quiche would result.
Three out of the five people could not get enough of Crazy Cat Bakers’ quiche and strawberry salad combo, which sells for $10.95.
Kathy Reid, Mon Ami Spa and Laser Center (Ste. 128), prefers the summer squash quiche. This flavor came about when the team at Crazy Cat Bakers was discussing their love of squash casserole during the holidays. They translated it into a quiche, and the rest is history.
“It’s just so darn good,” said Reid. “It’s different. We are all going to get it when they have it available.”
Sandra Weber and Sam Johnson of Inside Out (Ste. 178), agree that everything Crazy Cat Bakers serves is “fabulous.” But, Sam usually sticks with the Ham and Asparagus quiche, which we discovered is the restaurant’s original quiche creation.
Laura Gibson, A Daisy A Day (Ste. 194), leans toward the New Orleans style muffaletta version of the quiche.
“We just love supporting another local, small business,” she further said of her team’s regular trips to Crazy Cat Bakers.
We asked Crazy Cat Bakers Manager Jon Lansdale why all the fuss over the quiche.
“I’m always so surprised so many people like it,” he laughed. “I’m not the biggest quiche person. But, ours is different from most quiche in that it is thicker, fluffier. A French chef would probably not approve, but a good Southerner is going to like it.”
Crazy Cat’s very first quiche was the Ham and Asparagus quiche. “I have a love affair with country ham,” said Lansdale. “It has such great flavor.”
Thanks to this, you can always find the Ham and Asparagus quiche on the menu. The other selections rotate daily and depend on what ingredients the staff has on hand or can find at the local grocery stores or farmers markets. A vegetarian option is always available, too.
And the salad, we can’t forget that. The strawberry salad that accompanies your choice of quiche is actually a recipe from a client, Lansdale told us. It’s comprised of fresh romaine, sliced strawberries, house-roasted butter toffee glazed almonds and a sweet and sour vinaigrette.
My own complaint in my research was that I’d just eaten lunch at home prior to setting out to poll people. Next time, I’m coming on an empty stomach and going to order soup…..just kidding….the quiche.