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Emotions come and go. On June 10th, I unfortunately lost my mom. And 2 days later my son graduated from college. A few days after, I was on the plane for France to be at my mom’s funeral. I went from sad, to happy, to sad again and as I’m still in France, we are slowly trying to get back to happy. My strength in that endeavor is that I’m a naturally joyful person and joy can be contagious. But at times, it’s hard when you know that you will not see a person that you have loved so much anymore.
As I’m going through my mom’s belongings, I’m reminded of her love for us and that my love for food comes from her. I remember seeing her in the kitchen, on Sundays, cooking up a storm for our Sunday lunches. She introduced us to Michelin star restaurants when we were little and taught us to use our meal as a medium to come together and be a family.
I love quiches, especially in summer because you eat more veggies without even thinking about it. Just complement it with a green salad and you’re in business! This quiche has the same base as the Summer Tomato Tuna Tarte: crust, Dijon mustard, cheese and heavy whipping cream. What varies are the veggies and the extra goat cheese. It’s as simple to make with only one extra step which is to cook the onions and the red bell peppers. And remember that you can eat it warm or cold and that it makes a great lunch too! Enjoy!