The Return of the Quiche
I enjoy more adventurous cooking at the weekends, and this time I made quiche again. Partly because I didn’t want a heavily-meat-focused meal, but also because I had bacon and mushrooms that would work perfectly together as a filling.
I used the same herb pastry recipe as last time, and fumbled my way through the filling (3 eggs, 200 ml of combined milk & cream, and chopped fried bacon and thinly sliced mushrooms.
It was good! I paired it with some simple baked potatoes, topped with a little sour cream & chive dip.
We had dessert too. I had half a dozen plums perfectly ripe, and so I made them into a Plum Betty. Yes, that is the name. I chopped them into an oven-proof dish, sprinkled with cinnamon and brown sugar, and then covered them with freshly made (coarse) breadcrumbs, a little more sugar, and a few dots of butter. Twenty minutes in a hot oven made the topping go crispy, and we ate it with cold, pouring cream. Simple, slightly tart, and deliciously fruity.
New Zealand is still under Lockdown restrictions. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊