We've been serving quiche every few days, all season. Lorraine, with local Perth County pasture-raised pork from here, along with gruyere cheese and onions is always popular. However, as a vegetarian option, today we did a more Mediterranean-style quiche, with sauteed spinach and onions, sun-dried tomatoes, toasted pinenuts and goat cheese.
What really makes it, though, is the homemade crust - flakey and buttery - and adds a nice crunch to the creamy filling.
We added something new to the rotation recently, as beautiful peaches started to come into season. Blanched, peeled, simmered in a sweet marsala wine sauce with cinnamon and vanilla, and then left to macerate in the fridge overnight We served it with yogourt and homemade granola.
Was a nice breakfast!
Filed under breakfast, Aug 22, 2013