The Mrs. Sucrée Ultimate Spinach Quiche

The Mrs. Sucrée Ultimate Spinach Quiche

Spinach and Mushroom Quiche! This is the quiche I have been making for 4 years now! I’ve been using a shortcrust pastry for the base since I started and kept adjusting the filling every time I thought of a new combo. This one is the winner. The richness from the egg yolks & heavy cream, the warmth from the nutmeg, and then the perfect combo of spinach, mushrooms, turkey & onions… It’s the only quiche I’ll ever need in my life.

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Pain au Lait Rolls (Tangzhong Method option)

Pain au Lait Rolls (Tangzhong Method option)

Milk as an ingredient makes bread soft and adds a bit of sweetness to it. The recipe I am sharing with you has approaches. One which includes the Asian Tangzhong method of preparing a roux to make even softer rolls. The second one doesn’t. Both are super easy and end up giving you the most delicious and soft rolls ever! You can keep them plain and enjoy them with some Labneh or as a ham and cheese sandwich. Or you can add some chocolate chips to the dough. Your pick!

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My Favorite Cardamom Knots

My Favorite Cardamom Knots

Comfort food at its best. I just love cardamom in desserts and this one is no different, if not better, specially fresh out of the oven. These knots are then covered with a cardamom syrup that adds another depth of flavors. You can absolutely prepare the knots the night before, chill them in the fridge overnight, then bake them in the morning. 

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