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We are flush with eggs and pie crusts (leftover from a weekend of pumpkin pie testing, it’s that time of year). So the obvious thing to make for lunch today is—you might have guessed—quiche. We’ve been saving a little Kenny’s Farmhouse Kentucky Bleu cheese for just such a dish, so we crumbled that to melt into the luscious custard of our quiche du jour. Bon appétit!

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