"The Spy Who Dumped Me" star's "teachable moment" yielded hilarious results.
One of my all-time most requested recipes, this classic French quiche is made with heavy cream and Gruyère. There’s also
Ingredients: 1 organic premade frozen piecrust (or make your own flaky piecrust with this recipe) 3 eggs 1½ cups whole milk
Once all the rage at ladies luncheons, a quiche is now as popular as ever. And this light version is simple and sensational!
A day of rest? Not so much. We did sleep later than usual, and decided to treat ourselves to a posh breakfast. We wanted sit down food, not takeaway, and curry need not apply. Heading to Waverly place, there's a tourist information store, which sold us a detailed map of Edinburgh.
Let's be real -- cheese is the best food ever. Yes, even better than bacon. Grilled cheese sandwiches and instant mac & cheese got you through childhood and college, and it'll get you through the rest of life because you just can't go wrong with cheese.
Directions To make the crust: Preheat the oven to 450 degrees. Lightly beat 1 egg and combine it with the cooked rice. Press
Flaunt your microwave skills and satisfy your taste buds with this beautiful, in a class all by itself, creation.
Remember quiche? Sure, you remember the long-ago craze, the mockery, even the New Yorker cartoons. But do you remember the thing itself? Although it's still served in plenty of restaurants, it doesn't figure on my gastro-map as prominently as it used to.
It's time to wake up -- we need to talk crust!