Summer is drawing to a close, but warm weather still finds its way up North every now and then, teasing us with sunshine and the ability to put the cardigans away for a few days. It's the one time when a filling, hearty, warm meal just won't do; enter the quiche.
We probably have quiche at least once a month in the spring and summer months. The produce in season right now lends itself really well to these toss-it-all-in meals, it's light yet filling, and can be eaten hot or cold (leftovers for breakfast are amaaaaazing). It's the all-purpose meal of champions, with an "anything goes" ease.
I know I'm a bit late posting this recipe but one thing leads to another and *poof* time to catch up on photo editing and recipe posting. Chloe's first tooth came in last week and it has been the most sleepless time in my life since she was a newborn. What a trooper, though. And thank God for those homeopathic chamomile teething crystals (when we finally found out about them and bought some) - worked a charm and I didn't have to resort to using some chemical/painkiller-filled gel in my baby's mouth. Win-win-win all day long.
They say our bodies tell us what they need by the food cravings we have; I was craving oily fish and wanted mackerel, so I must have needed vitamin D and Omega 3's. If you're not a mackerel fan, smoked trout or salmon would also be delicious! And since the fresh pea season has since ended, trust me, frozen will do just fine.
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