I’ve made a lot of quiche over the years. Some with a rice crust and, more recently, many with a shredded potato crust.
I’ve never made a quiche with a pastry crust and I’ve never made the most traditional of all quiche: Quiche Lorraine.
The … Continue reading.....
My supermarket is being remodeled.
Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging?
Yes, I understand the marketing wisdom of moving everything around so that shoppers can’t go directly to pick up what they … Continue reading.....
Usually I use part yogurt and part milk for the filling in a quiche.
Someone, who shall remain nameless, did not replenish the Greek yogurt supply….
I used all milk.
I have no idea if it was the milk, the tomatoes, or just the will … Continue reading.....
We get lovely, thin turkey cutlets here which is what I used for the quiche.
When we lived in the US I remember getting turkey tenderloin (which I cannot get here) but not the cutlets. Use whatever you can get or substitute chicken breasts.
I … Continue reading.....
This is a Fish Pie, in the British tradition…. topped with mashed potatoes.
For those who don’t know: Shepherd’s Pie is with lamb, Cottage Pie is with beef and Fish Pie is self-explanatory.
Mon mari claims he hates all fish….
But he likes salmon and … Continue reading.....
After having a day that was totally derailed I now have had two more.
But these were fun.
First…. the quiche.
I finally fixed the other half of our Christmas ham that had been languishing in the freezer. I did something I’ve never done before.… Continue reading.....
I pulled my chard up today.
The potager is done for the winter.
I had intended to leave it in all winter as it’s considered a winter vegetable here. We had some a few days ago and, frankly, neither of us really liked it. The … Continue reading.....
I first made and posted this recipe 9 years ago.
I used a brown rice crust but you could also use shredded potatoes or even shredded butternut squash. Just substitute either for the cooked rice. No pre-cooking is needed, but bake the crust … Continue reading.....