For Mother's Day this year, my husband and I spent the first half of the day at my parents house with my mom, dad, and grandma. I have a tiny family and I always cherish our traditions and being at home with them.
I wrote in a card to my mom that I am most grateful for some of the traits that I know I got from her. For instance, going the extra mile to make something pretty and presentable. If you're serving jam with your homemade scones, you best put that jam into an appropriate little porcelain dish. If you're serving a veggie platter with dinner, it better be nicely arranged and ready to be presented. Baking something? Make sure you level out each cup of flour with a knife as well as any other ingredients measured using measuring spoons/cups - it needs to be exact!
I truly think some of my best designer quirks come from paying attention to the little things. I'm not satisfied unless it's my version of perfect and I'll be quick to critique.
I've become a bit of a quiche expert these days. I love how you can throw just about anything into a quiche and with a quick homemade crust, you've got a delicious breakfast, lunch or dinner. I am used to making this quick quiche crust , but I'm the first to admit it is only half-decent, at best. It comes out crispy on the edges but has an overwhelming olive oil flavor that I'm not a huge fan of.
So for Mother's Day, we thought we'd try Martha Stewart's quiche crust. It did not disappoint! The result was flaky, crisp, golden delicate buttery crust. Bonus: it made two crusts so I was able to freeze one for later. We made a luscious filling containing caramelized onions, bacon and Gruyere. My general rule of thumb with making a quiche is 4 eggs to 1 cup of half and half. Everything else is up to you!
Here's my favorite quiche that I've put together. The little bits of brie baked into the egg make for a delicious surprise. Let me know if you try it!