A few weeks ago I made a quiche that was truly delicious.
The pastry was brushed with wholegrain mustard and filled with spinach, cheddar, mozerella, beaten egg, creme fraiche and tomato.
It was so good I decided to replicate it.
QuicheMark2 is not good – I think the first time I must have ripped the mozerella into much smaller pieces and maybe they were more embedded in egg because this time the top is positively rubbery.
MrAB tells me it tastes fine if you warm it but I have to admit my cold portion at lunchtime wasn’t nice.
On the other hand this weekend I made scones that didn’t look amazing but tasted great.
I guess looks really aren’t everything.