Here, my dear friends, is my latest attempt at making quiche…

This time it was spinach and onions. Why did I make it, you ask? Well, uhh, because I felt like it.

This is a big deal for me because once upon a time baking was something really good chefs (like the Barefoot Contessa) did and I wasn’t even going to try. After discovering paté sucrée, I’ve realized that dough isn’t that daunting at all. You eventually learn your dough and know when it needs to be chilled a little longer for better handling. And because I’m quirky, I actually prefer to use this recipe for salty baked yummies instead of the paté brisée – which is just as easy.

And now good people, I bake on a whim. No mental preparation needed.  And it turns out this well. Toot, toot!!!

So, I’ve been a bad blogger this week – it happens. But, I do have a great interview published on the Voices of Haiti website. Check it out, you might learn something new about me…