Simply said: “Quiche is THE BEST!”Really, that’s all there is to say. Breakfast. Lunch. Dinner. Snack.A perfect crust, filled with cheese, egg, and ANYTHING else your heart desires, fits the bill all days, any time of day. Yup. That’s it. Thus, a simple homemade crust, filled with sautéed spinach and eggs, a little cream, Swiss…
Read More
“Quiche is the best!”No kidding! They truly are “Pretty Much THE BEST THING EVER!”I think I’ve told you before – quiche was one of the very first things I learned to bake with my mom and I FONDLY remember that. I’ll cherish those moments with Mom in the kitchen. Thank you, Mom. And, thank you,…
Read More
Quiche is one of the very first things I learned to bake – from my dear mama – as a child.I will always cherish that experience with her in the kitchen – as well as my LOVE FOR HER – and the creativity and freedom that the idea of “quiche” creates. We always created a…
Read More
Just like your mind, tofu tastes like and “is” whatever you marinate it in, right?Well, this tofu pie is not marinated, but the sautéed red bell pepper, Monterey Jack cheese, and fresh thyme to the trick. All these things, baked with tofu and eggs into a flaky pie crust make the perfect savory pie: Red…
Read More
Quiche is delicious. It’s a crowd pleaser. It’s comforting. It can be served warm or cold. It’s the best.It’s one of my favorite things to bake.This version is particularly easy. No mess, no fuss – just simply pop it in the oven, and it’s done.Italian Chicken Sausage. Sour Cream. Tomato Bruschetta. Eggs. Cheese.That’s it!!! Italian…
Read More
“I’d love to have you cook something for me!” “Okay! I’d LOVE to cook something for YOU!” It’s my love language. I take requests, hints, subtle queues, and outright demands (well, sometimes). In any case, I adore my time in the kitchen and any excuse to plant myself there for a few hours and gift…
Read More
I love making pies – but my sweet pie baking adoration actually began with a savory sort of twist. I grew up baking quiche! Spinach and tomato quiche, actually. (As an aside, my first introduction to quiche was at a restaurant. The chalkboard special read, “Quiche Lorraine.” At my girlfriend’s side, I looked up at…
Read More
One doesn’t always think of combining tomatoes and limes together. In fact, upon first notion, even to me I feel like the zingy citrus and the sweet acid clash and collide unattractively. However, if you think a little deeper about the combination, you begin to realize how well the amalgamation works: salsa. Oh yes, right?…
Read More
