Today’s quiche: Sautéed leeks, lardon and fontina. Baked in a bottomless ring mold. It’s cooling now- once room temp it gets covered and chilled thoroughly (at least 24 hours). The mold comes off, the quiche gets cut into wedges and then reheated on a baking sheet until sizzling… There are no words to fully convey the experience of eating a great quiche.

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