Try this quiche with its easy to make (gluten-free) crust (no rolling) and savory filling. Perfect for Mother’s Day.
This recipe, although not revolutionary, is far superior to store-bought ricotta, and is truly perfect on the buds (taste-buds that is). You control how thick and billowy or thinner consistency.
Super easy, super quick and super delicious. Let’s give the poor lowly-old rutabaga a chance. It really is quite tasty, sort of a cross between cabbage and turnip.
Not just for lunch, make this for a quick dinner or appetizer. Truth be told, sometimes I mix it all up and eat it as a salad.