“Every Sunday two proteins were on the table, my mother’s ham quiche and roasted chicken from chickens grown in our backyard. I grew up watching my mother make quiche and as I got older, I was put in charge of mixing the eggs, first by themselves, then with the milk and the cheese. I learned how important it is to mix first the eggs and then add the milk, which makes it easier to have a good mixture and batter to put into the dish. Jacqueline and I also made another version for you to prepare, one with mushrooms and leeks. Enjoy. Bon appétit!”