Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I decided it was time to make a quiche. I haven’t been making them lately…. partly because I wasn’t buying any suitable vegetables. I wasn’t buying any suitable vegetables because I had a plethora of spaghetti squash to get through. I like that word…. plethora. I think I’ll use it more often. I’ve noticed a … Continue reading…
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 other day mon mari asked me why. I had no … 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 need. If they have to wander the store aimlessly for … 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 of the kitchen gods, but I have never had a … 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 normally put the quiche dish on a baking tray – … 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. I boiled it. Normally, when I fix a ham, I … 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 leaves were thick, a bit tough and more bitter than … Continue reading…