Speaking of quiche, as I was going through our photos, I realized that I had neglected to rave about an earlier gift from our friends.
Back in November, when we went to get farm eggs from our friends, we were given a bonus of a beautiful bunch of leeks, stunning green peppers that actually tasted like green peppers and some amazing multi-coloured carrots. (As always, thank you once again, J!)
The carrots were amazing, tasting just like carrots but better. The blonde carrots had hints of parsnip flavours. We julienned some of the carrots and oven-roasting them with olive oil. Others were added to stovetop dressing.
We used some of the leeks to make a fabulous pasta dish (remind me to show that off too – even though, admittedly, the finished dish does have the look of dog’s breakfast.)
But where the leeks really shone was in quiche.
And how could they not when they were teamed with these beautiful eggs? Not only are the eggs a lovely brown colour on the outside, but the shells are also firm and thick. And the yolks are a beautiful gold colour. No milk toasty pale colours here! Clearly very happy chickens were involved in the creation of these eggs.
How fortunate are we? We do eat well, don’t we?
The resident furry black fiend was very interested in the leeks. We decided not to let him have any. Because we’re selfish that way.
» a quiche to remember
» Quiche! (WHB 2nd anniv: onion, parsley)
» what to do with left over kale chips
» ricotta leek pie (bookmarked recipe)
» Let’s share, shall we?
» egg noodles with wild leeks (PPN#164)
» More Leek and Potato Soup Please!