HE's Profile

This is crazy! I have been thinking about making quiche for the past 2 weeks and here it is! My mom made broccoli and chedder quiche once a week for brunch when I was a kid. I predict it will be the new cupcake! BTW, feta would be fine, but melty is sooo much better. for the light fluffy texture of the egg custard. Maybe feta and herb in the crust?

I slathered it all over a chicken last night, then slow roasted it. Works well on fish too, similar to Miso paste. I also use it in my vinegar brine when I pickle carrots.