Carrot & lemon confit quiche

Had high hopes for this Tartes Kluger recipe, what with the citron confit and coriander, but it turned out underwhelming. I adapted it – used my own crust and cream filling recipe, and I might have added a bit too much lemon confit (especially since my own confit was quite cured and salty), but it was the same tart in its essence. At least I didn’t downright push the plate away as Bob did, refusing to touch it. Image

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s