Nothing beats the scent of freshly cooked bacon on a Saturday morning with a side of pancakes and syrup. I repaired upstairs to play with the hen and preheat the oven. A__ brought me a handful of lemon thyme from the herb mattress and I minced that up with the winter savory to sprinkle over the chicken. First, I made a base of purple onion, left over from the salsa preparations, and peeled, cored and sliced quince layered in a classic Copco gratin dish A__ found at a yard sale. I juiced a number of lemons for the salad dressing and stuffed the hen with the hulls and the tops of the green onions.
The history of this dish is more than a little bit confusing. Is it French (as most think) or is it German? The actual reply is both. They started making quiche in Lothringen around 900-1100 A.D. … Read more