"Yes, there’s a tart on the dessert menu and there’s bound to be a pie or two in the daily display of pastries, but it’s the quiche that we’re spotlighting here. Because technically, a quiche is just a savory pie. At Republique, you’ll find it stuffed with kale, mushrooms and gruyere, and it is only available at breakfast or brunch. Though we won’t hold it against you if you order a slice of pastry chef co/owner Margie Lorenzana-Manzke’s beautiful dessert pies, too." - The MICHELIN Guide