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Chicken and Avocado Quiche, the ‘A’s — 4 Comments

  1. I have never cooked avo because I thought that made it bitter! I’ve just done a bit of research and discovered it is prolonged cooking which does that. Winter is our main avocado season here but there are now new varieties available which have extended the season to almost the entire year. The fruit falls from the tree before it gets soft and the area under my parent’s large tree was definitely a “hard hat” area from early April onwards. The avos used to shatter as they hit the ground and were promptly devoured by the dogs.

  2. I used to love going to the market in Provence. The variety of big fat asparagus was astonishing. I was amazed how fat some of them were. (I don’t like the skinny little ones available here.)

    Recipe looks great.


  3. Gill, our dogs eat the figs as soon as they fall LOL. I’ve warmed avocado before, but this was the first time I cooked it for any length…. It was good.

    brassfrog, fat and white are the preferred. I once bought a 16oz jar of .canned. white asparagus – and there was only one that filled the jar.

    kate – no Amazon????? I’m not sure I could handle that LOL