Sausage & Artichoke Quiche; Sigh
When I first started making quiche I used a rice crust. I made that first quiche when I first started this food blog… so about 16 years ago (!?!) I had never made a pie crust. When we lived in … Continue reading…
potato crust
Chicken, Spinach, Ricotta Quiche; spring begins
I roasted a chicken the other day. It was nothing complicated, just simple, 2 ingredient Roast Lemon Chicken. Of course, the benefit is the leftover chicken. Mon mari had a chicken sandwich for lunch the next day and I used … Continue reading…
Bacon and Spinach Quiche; routine or rut?
While everything and anything can be made with bacon in the U.S., it’s not a household staple here. I can buy allumettes (matchsticks) or lardons (just translates as bacon, but it’s in pieces slightly bigger than the matchsticks) either natural … Continue reading…
Beef and Pepper Quiche; tech problem solved
I made this a few weeks ago, when I still had a few tomatoes left from my garden. I will admit that I do, very occasionally, buy tomatoes in the winter. Even the relatively hard ones will add a bit … Continue reading…
Sausage and Basil Quiche, Potato Crust; state of the pool
One could call this the last gasp of the potager…. There were a few green tomatoes left, I pulled the basil out but kept a basket full of leaves to use and the last Delicata squash was smaller than usual. … Continue reading…
Summer Squash Quiche, Potato Crust; guest posts
This could also be called Yellow Quiche. I used yellow onion, yellow squash, yellow tomatoes, and our eggs are very bright yellow when cooked. I will admit to being skeptical about this idea. I’ve used winter squash often in quiches, … Continue reading…
Sausage and Tomato Quiche; pool progress
France may be the home to over 500 cheeses but I don’t often see any that are smoked. Maybe it’s because the preference seems to be for soft cheeses…. The other day, at my favorite Grand Frais, I found a … Continue reading…
