Last week, my French quiche was on our Le Menu for a Simple Farm brunch for 24 women. In my opinion and theirs (humbly stated), it was quite fantastic. In my thinking if you have one good thing, why not repeat it?!
It's lunch time and there are two new volunteers working incredibly hard on a bit of this and a bit of that (both are massage therapists and neither knew the other until today = very cool), so I decided to put together and improvise on the goat cheese quiche I made last week.
I know it's a tad blurry, but those are big chunks of our goat cheese that Michael makes here at our farm and those little 'brown' chunks are actually kalamata olives and the green is fresh cut Swiss chard from one of my gardens. Besides the fresh laid eggs from our girls, and the heavy cream - I added just a tinch of red pepper flakes.
We'll know soon how good it is! Bon Appetite!