... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
There is something magically transforming about this particular combination of flavors. Wow is the only word I can think of to describe it. The buttery richness of flaky pastry, sweet tartness of apple, mellow bite of onion, deep savoriness of cheddar, and intense sharpness of blue cheese create a wondrous effect on the palate.
OK, let me break this to you gently. You may want to sit down. This is not actually a TART. It’s a QUICHE. You remember what a quiche is, right?
Quiche is one of those unfortunate foods that while enjoying its heyday in the 1970′s, riding the French culinary wave that swept America, finally flagged under the weight of overexposure bordering on hysteria, to become the antithesis of the nouvelle cuisine that hit the country near the end of that decade.
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