Quiche Lorraine for a summer supper


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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2 Responses

  1. auds says:

    2 points:Preheating the oven with the baking tray as well as partially blind baking does wonders.Also a bit of freshly grated nutmeg is yummy.

  2. Caroline says:

    There’s nothing worse than a thick layer of grey, uncooked pastry at the bottom of a quiche, is there? I like your idea about the nutmeg – would make the filling even more flavoursome.

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