Springtime Quiche with Sesame Crust

Quiche has come to remind me of various family holidays — of sitting around my Aunt Lyndi’s table with the whole family for Christmas or Easter brunch. It’s definitely not the most traditional, I doubt many New England families were eating Quiche on Easter in the 1930s, and it doesn’t have that old-timey feel. I have to admit that a part of me does miss our old doughty cakes Christmas tradition (who wouldn’t fantasize about fried dough for breakfast?) but I’m all for celebrating with delicious fresh veggies instead of sugar and oil.

Once I started making quiche myself, I realized another reason it’s turned into a Morse holiday tradition — it’s extremely kind to the cook. It’s the type of dish that you can easily make ahead of time and almost forget about while you’re busy tossing salads or mixing drinks. I’ve gotten in the habit of making it when I’m not sure what time friends will be over or in the summer when dinner time never seems to be fixed. It’s easily transportable, making it a great potluck contribution but, most importantly, it never fails to hit the spot.

This quiche is a springtime recipe and a combination of some of my favourite spring veggies, but any of them could easily be exchanged for a vegetable that better fits the season… or your personal taste.

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Vietnamese Yogurt Coffee

When I was traveling in Vietnam, I spent a significant portion of my time drinking coffee. Vietnam is famous for its coffee and they serve it many different ways whether it be coconut milk coffee, egg coffee, or yogurt coffee. Although I wasn’t a huge fan of the egg concoction, by the end of my trip I had acquired a deep appreciation for yogurt coffee. When I first tried it I found it very strange. It’s definitely not a flavour I had ever tasted before. But it grew on me and grew on me until I was craving it every morning. It’s the absolute perfect way to start your day because its breakfast and coffee all at once. Once I got back to Montreal I absolutely had to figure out how to make it for myself. Now, there are more complex and perhaps authentic recipes out there that involve making your own yogurt, but I want something I will realistically make for myself in the morning so I use store bought yogurt. If you want to try to make the yogurt yourself — good on you!


2 Tbsp of quality espresso

1 cup of plain yogurt

3 tsp of sugar

5 ice cubes


1     Make the espresso. If you have an espresso machine at home feel free to use that, but since I do not I used a small macchinetta. If you don’t have either this could also work with drip coffee, but a shot of espresso is preferable because you want a small amount of strong coffee. If you do use a drip machine, make only half a cup.

2     Once the espresso is done, stir in the sugar. I suppose you don’t need to use 3 teaspoons if you’re trying to cut down on your sugar intake, but it didn’t taste quite right until I got up to 3.

3     Put the espresso in the fridge for about 15 minutes to cool. It doesn’t have to be ice cold, but if you pour the hot espresso onto the yogurt it will curdle.

4     Once the espresso is cool, put the ice cubes then the yogurt in a large glass. A mason jar is the perfect size.

5     Pour the cooled espresso over the yogurt then stir until all the contents are well combined.