Serving mini quiches at your brunch is a huge time saver. Not only are these yummy bites appealing, they are also easy to make. This recipe for crustless mini quiche with mushrooms, mozzarella and pine nuts will become one of your favorites.
These mini mushroom quiches are a real treasure because you don't have to make a crust, which saves loads of time. Simply make your egg batter, add extras like cheese and nuts, then bake in a greased muffin tin. Bake until golden brown and allow them to cool slightly before removing from the tins. Don't let them cool too much, as they will be harder to release from the pan if they get cold.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.