You can't really go wrong with the classics, and nothing says classics like the quiche Lorraine. I always said I will not bake for the next potluck, but somehow I always do. And sometimes, more than one, or two, items! Since I figured I'll be in over my head with our Christmas Eve dinner this... Continue Reading →


Two quiches in the span of a month! Crazy, right? Actually, these mini quiches are made with leftover dough from my last quiche. And as much as I love the spinach quiche, I miss a good ol' classic quiche Lorraine. So, here it is. Fully packed with bacon and onions (boy, I love onions!) and a... Continue Reading →

Quiches are delicious. It's a melange of cream, cheese and butter. Loads of butter. Which is also why it is not something you can eat regularly. So I always delight in opportunities to bake up a quiche for dinner parties. I was torn between a broccoli and cheddar quiche or a spinach and Gruyere and... Continue Reading →

I have learnt to appreciate having frozen tart crust in the freezer, for lazy Saturday mornings. 770 calorie per slice (1/6 of a 9" tart), but worth every calorie! No wonder brunch is the favourite meal of the day.

Since I am a fan of smoked salmon, and I thought I should try something other than my standard quiche Lorraine, this appeared to be a good choice. As usual, I stuck to my trial and tested tart pastry. As mentioned by the originator, this quiche probably only appeals to someone who likes smoked salmon,... Continue Reading →

I think I have found my go-to quiche tart dough recipe! This made a rich, flaky tart which was a great accompaniment to the bacon and cream filling. The trick is to put the cubed butter into the freezer for about 15 minutes before rubbing it into the flour. That way, you can ensure that... Continue Reading →

I am not sure why, but I always get the impression that quiche Lorraine is a rather tricky bake. I must have read through Martha Stewart’s quiche Lorraine’s recipe at least 10 times, trying to find out what is the tricky part, and not seeing it at all. I pretty followed the recipe to the... Continue Reading →

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