Category Archives: Eggs

Cook the Book Fridays – Prosciutto, Gruyere, and Pear Quiche

Do you know I just don’t care for really egg-y things? Not in the brioche or challah or velvetty-yolk-mixed-into-a-carbonara sense, but more in the overcooked-breakfast-eggs-served-on-a-buffet sense, typical of most quiches I have been introduced to. In the spirit of trying … Continue reading

Posted in Baking, Eggs, My Paris Kitchen | David Lebovitz | Tagged , , , , | 17 Comments