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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I definitely miss eating out during this stay-at-home order! And one of my favorite places in Cleveland is the Brazilian steak chain Texas de Brazil. They serve wonderful Cheese Bread balls that are gooey and warm, instead of regular bread slices. These cheese dough balls are gluten-free, thus perfect for dietary restrictions. And since my husband and I were craving them, I looked up recipes to try to recreate these masterpieces. This one is straight out (with few alterations) of the “Great British Bake Off: Get Baking with Friends and Family” book and it was perfect as an appetizer for the US Mother’s Day this past Sunday. Traditional recipe contains manioc starch and “meia cura” cheese but these aren’t available where I live and I found tapioca flour and a mix of mozzarella and Parmesan to be a great substitute for both these ingredients.
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Mrs. Sucrée 