My weekday cooking is all about ease. Though you may be inclined to think that working from home would make meal preparation a little easier, I dare say the opposite is true — at least in my case. Luckily, there are meals which make life a whole lot easier.
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I love savory French tarts and quiches, but to be honest, most of the time these days, I have been resorting to ready-made dough. I hear most French do it too (which eases my guilt, slightly). When I have the time and want to make the effort, however, nothing beats making my own pastry, that’s for sure.
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If I told you I served a delicious brown rice salad yesterday, you might give me a rather puzzled look. Perhaps even a look of disbelief. A ‘delicious’ brown rice salad? How can anything with brown rice be delicious? And you know what? I probably wouldn’t blame you.
To be honest, I am also not the biggest fan of brown rice. It can be heavy and taste bland. Too much of a health food and not something I would serve when cooking a special meal. But brown rice can be perfectly palatable if prepared and seasoned well. Like in the salad I am about to share with you.
OK, I know. I posted a quiche recipe just last week, but honestly, is there really such a thing as ‘too much quiche’? Exactly. Quiche is one of those versatile dishes that looks pretty, tastes great and is perfect for a million and one different occasions. You can have quiche for lunch or dinner (although why not for breakfast or brunch?), take it along on a picnic, bring it to a potluck or to a neighbor or friend in need of a little TLC, and it makes great leftovers. The variations are pretty much endless. I actually can’t think of a single ingredient that won’t go well in a quiche. Have you ever had an escargot quiche, for example? Looks and sounds like heaven to me!
Quiche is also the perfect answer to a busy weeknight and a fridge full of bits and pieces that need to be used up.
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