Quiche! It’s so easy, obviously infinitely customizable, and very tasty… Ever since I learned to whip up a quick and perfectly flaky pie crust, I’ve been making quiches as often as I can. The best thing about a quiche is that there really aren’t any rules: add whatever veggies you have lying around, some cheese, maybe some meat… This particular quiche had some finely sliced Brussel’s sprouts, some salty lardons, and of course a healthy dose of Comté cheese. It was one of my favorite combinations, so I thought I’d share it with you here! Continue reading
I recently became the proud owner of an entire salmon. On sale at the supermarket for a mere 6€/kilo, I couldn’t pass up this deal. Luckily the lady at the fish counter was super nice and offered to cut the fish into two large filets, because I honestly had no idea what to do with the whole salmon, fins, tail, head and all. I knew that I’d have no trouble deciding what to do with the 8+ filets and change, but actually de-boning it and preparing it would be another battle.