Quiche au chèvre
Crust: butter, flour and a bit of water
Filling: courgette and leak, both baked with a bit of balsamic vinegar, sunkissed tomatoes, egg, cream, goat cheese, thyme, salt, pepper.
Next time I will probably add some walnuts for crunch, maybe serve with a rocket salad, but it was quite scrumptious this time around. If I may say so myself.
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- Nikon D3100
- 1/33
- f/1.8
- 50mm
- 720
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