Now that the weather has cooled off I can start making dishes that require an oven: pizza, stuffed vegetables, quiches, etc. I made a Tomato and Goat Cheese Tart a few years ago that seemed the perfect use for some of my big tomatoes – except that I didn’t have any goat cheese and wasn’t planning on doing any shopping in the near future (pandemic, and all). But I did … Continue reading →
It was inevitable that pumpkin find its way into a quiche this winter. And raclette cheese. They were both leftovers, and I do love to use up the odd bits. For those who don’t know raclette is both a cheese and a meal. A raclette dinner normally consist of meats, usually charcuterie, of some sort, boiled potatoes, small pickles, pickled onions, and, of course, the raclette cheese. Traditionally, the whole … Continue reading →
My mother loved to bake. She particularly loved to bake pies. I remember her glancing at the clock on a Sunday morning, seeing that she had a spare 15 minutes and saying – great, I have enough time to bake a pie! She did not, however, like to teach. I never learned how to make pie crust, aka shortcrust pastry. Yes, I know it’s easy and yes, I know there … Continue reading →
Normally I try to restrain myself and am able to avoid the ‘if some is good, more must be better’ mindset that seems to be the standard where eating and cooking are concerned. I failed with this quiche. Perhaps I was just so happy to be in the kitchen with something other than butternut squash or pumpkin. Maybe it was finding such a wonderful pile of just-pulled leeks at the … Continue reading →
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. They all seemed good candidates for an end-of-summer quiche. Or would that be a beginning-of-autumn quiche? Whatever the name – we were happy. There was even a slice left for … Continue reading →
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, but summer squash tends to be a bit water-y. Combined with the tomatoes I was afraid the quiche wouldn’t set. Cooking the squash and the tomatoes until almost dry did … Continue reading →
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 Corsican smoked sheep’s milk cheese. Naturally, I bought some. After nibbling on it for a few days I decided to use some in a quiche (rainy day). Naturally, I used … Continue reading →
