Foxygloves Tue 18-Apr-23 11:20:32
Is anybody else underwhelmed?
I like my Quiche Lorraine made the classic way as opposed to what I used to make which was “Whatever mum has found in the salad /veggie drawer quiche”
One food writer recommends substituting watercress for the spinach (makes it soggy) and of course peeling the cooked broad beans, now that’s a boring job.
Oh (un)happy memories of church does where the paper plates gave way before you cut the bottom of the quiche!
No, it will be Coronation chicken for me, a glass or several of Prosecco or Cava (or Crémant now that Prosecco is cheap and common as chips) and maybe a cream tea in honour of the Duchy of Cornwall.