If it weren’t so easy to make an entire one, I might succumb to ordering a slice of savory quiche at a bakery or for brunch. But it is, and no matter if you incorporate the most luxurious ingredients or leftovers in its airy, yellow mass, definitely more economical than the options above. It’s one of my favorite ways to add class to eggs.
Getting into the midst of the Week of Eating In, I figured it was time for a good gathering over (homemade) grub again. As I discussed in The Art of Eating In, everyone can use some time in the middle of their day to relax, sit down and eat. Especially with your friends, fellow workers or family. Just like we all need to sleep, this communal time is restorative and constructive in many ways, even if it’s not a business … Read More