Quiche: Did someone say cheese?

In this episode... of Chasing Stars Doug and Sarah make a classic quiche from Chef Tom Aikens. It's perfect for springtime brunches or a cozy family meal.A Haven of Health. Internet Archive“Ancient Recipe: Asparagus Patina (Roman, 4th Century CE).” Pass the Flamingo, 10 May 2017Daz Buoch von Guoter Spise. Internet ArchiveDavid, Elizabeth. French Provincial Cooking. Michael Joseph, 1960.Davidson, Alan, editor. The Oxford Companion to Food. 2nd ed., Oxford University Press, 2006.“Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013“History of Quiche.” The Kitchen ProjectMontagné, Prosper, editor. Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. Clarkson Potter, 2009.Muse by Tom Aikens“Poudre B.” Wikipedia“Powder Blanch.” CooksInfo“Quiche Lorraine (Le Figaro, 1901).”Rolfe, Julian. “Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013.“The Forme of Cury.” c. 1390. British Library Additional MS 5016, London. Manuscript.“The History of Quiche and Its German Origins.” Tasting Table“Tom Aikens.” Great British Chefs“Viandier de Taillevent, §56.” JP Net“Asparagus Quiche with Chervil.” Great British ChefsSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]