• Home
  • About
  • Partner with us
  • Contact
  • Blog

Fresh Hunger

a simplistic approach eating thoughtfully & living abundantly

  • Home
  • about
  • recipes
    • Afternoon tea
    • Air-Fryer
    • Appetizers
    • Asian Inspired
    • Bacon & Pork
    • Baking & Desserts
    • Beef, Lamb & Wild
    • Breakfast & Brunch
    • Chicken & Other Birds
    • Condiments & Dressings
    • Drinks
    • Entertaining
    • Fast & Fresh
    • Fish & Seafood
    • Grilling
    • Holidays
    • Lunch
    • Low-carb
    • Mains
    • Make-ahead & Freeze
    • Menus
    • Mexican inspired
    • Pies, Tarts & Pastries
    • Salads
    • Salmon
    • Sides & Veggies
    • Seasonal – fall & winter
    • Seasonal – spring & summer
    • Soups, Stews & Casseroles
    • Under 500 Calories
    • Vegetarian
  • Lovoni’s Lark
    • About Lovoni’s Lark
    • Adventure & travel
    • Happenings
    • Health
    • Home & garden
  • cookery help
    • how to
    • from scratch
    • pantry essentials
  • blog
  • Partner with us
  • Contact

mushroom & swiss quiche

August 15, 2019 by Lovoni +

4kviews
Print Friendly, PDF & Email

A quiche is one of the easiest things to make & you can switch the flavors up depending on the mood de jour & the season. Mushroom & Swiss Quiche is whole, small mushrooms cooked in butter with a little garlic then immersed in an egg, cream & Swiss cheese mixture with a little onion & nutmeg. Encased in a pastry case – homemade or store-bought, that’s your call.

Jump to Recipe

I’m including a pastry recipe with the filling but it’s not imperative to the success of the quiche. Ready-rolled, store-bought pastries are good. And they make this a quick & easy meal. Use the shortcrust variety, sold in the fridge section in the USA & Canada & in the freezer section in Australia. Or use puff pastry – in the freezer section & let it thaw in the fridge. I don’t blind-bake the pastry for this mushroom & swiss quiche.

mushroom & swiss quiche

The trick to a good quiche – if in fact there is one – is not to overload it with too much filling. Less is more. Honestly, my favorite quiche is ham & aged white cheddar cheese. So simple yet really quite fabulous & proof you don’t need much to produce a good meal, you just have to do it right. So what is right when it comes to baking a good quiche according to Lovoni. A few simple ‘rules’ if one may be so regimented to call them that:

  • Use a glass pie dish. If you don’t have one then a dark, metal baking pan is your next option. But it has to be dark. Don’t use white, don’t use a light metal – such as the non-stick variety. Grease it with some melted butter or baking spray.
  • There is a regular pie dish & a deep pie dish – most are 9 inches or 23 cm. For this recipe I used a deep pie dish. If you don’t have one you’ll need to adjust the recipe a little using the quantities that follow:
  • 1 large egg to 1/2 cup of heavy cream (35% fat). So for a standard pie dish that’s 3 eggs to 1 1/2 cups of cream + 1/2 cup of shredded or crumbled cheese. For a deep pie dish it’s 4 eggs to 2 cups of cream & 2/3 cup of shredded or crumbled cheese
  • Cook the quiche on the bottom rack in a preheated oven – don’t put the quiche into a cold oven
  • Use conventional bake method in your oven. – That’s conventional, as in bog-standard. Not convection which is fan-forced.
  • Let the quiche cool down before serving it. If you cut into it hot it’ll be runny. Cool to room temperature or chill overnight & it will cut perfectly. I like to let it come to room temp again before I serve it.
  • Whatever you serve on the side, keep it simple. A garden salad – cucumber, onion, tomato, lettuce. Or some baby lettuce leaves or artisan lettuce leaves dressing in a little balsamic, olive oil, salt & pepper.
  • Don’t overload the crust with filling. Whole mushrooms are a little different because of their size but when I make a ham quiche or spinach – my two most regular choices, I never have more than a cup of filling in total, including a little sauted onion.
  • Stay away from watery ingredients such as tomatoes & when I use ingredients that do leach out water, such as spinach & mushrooms. I cook them properly – hot & quickly & give them a quick drain in a strainer.
  • Add some fresh herbs if you want – thyme, parsley, dill, basil, tarragon are my top ones for quiche, but herbs aren’t imperative. I used a little fresh thyme in this recipe mainly because it doesn’t have many ingredients & it gave me a garnish for the images.
mushroom & swiss quiche

There was a saying in Australia, & perhaps here too – “real men don’t eat quiche”. I’ve also had the odd person tell me they don’t like quiche. What’s not to love? It’s eggs, cream, cheese & pastry for frigs’ sake. Maybe like any recipe, if it’s not prepared properly then it might not be nice. But quiche, when done right is a silky smooth, creamy & a somewhat decadent meal. It’s as easy AF. And, chances are there’ll be leftovers for lunch the next day. What’s not to love? Cheers for now, Lovoni xo

Here are a few other lunch or light dinner recipes to try: Goat Cheese, Zucchini & Pea Crostini; Asparagus & Salmon Frittata; Artichoke, Spinach & Feta Frittata.

Mushroom & swiss quiche

Print Recipe Pin Recipe
4.80 from 5 votes

mushroom & swiss quiche

I’ve included a pastry recipe in the notes in case you want to make the quiche crust yourself as it’s a little less money & probably a bit better for you. Making your own pastry isn’t imperative to the success of this recipe though: store-bought, ready-made pastry is quick, convenient & an easy choice. A deep, glass pie dish works best for this recipe. It’s a good idea to read through my post first before you make this recipe as you might pick up a tip or two (hopefully). This is best made about 6 hours or a day ahead & served at room temperature or cold. Don’t reheat pastry in the microwave
Prep Time15 mins
Cook Time55 mins
cooling6 hrs
Total Time7 hrs 10 mins
Course: Lunch, Main Course
Cuisine: Australian
Keyword: quiche
Servings: 8
Author: Lovoni Walker | Fresh Hunger

Equipment

  • deep 9-inch glass pie dish
  • whisk
  • cheese grater

Ingredients

  • 1 ready-made, uncooked pie crust for a 9-inch pie (23 cm) (such as Pillsbury) best to let the crust sit at room temperature for 10 minutes before pressing it into the dish
  • 2/3 cup grated Swiss cheese
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1 tablespoon olive oil
  • 1 lb small brown mushrooms, stalks removed (save stalks for another use)
  • a good pinch of sea salt & freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 large eggs
  • 2 cups heavy cream (35% fat)
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon chopped fresh thyme plus extra for garnish, optional
  • salad greens tossed in balsamic olive oil, salt & pepper to serve, optional

Instructions

  • Arrange the oven racks so one is closest to the bottom of the oven. Preheat the oven to 375°F (190°C). Grease a deep, 9-inch/23cm pie dish & line with the pie crust, pressing the crust gently up the side of the pan. Feel free to do a fancy edge. I didn't.
  • Sprinkle half of the cheese over the base of the pie crust.
  • Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until onion is softened. Scrape the onion into the pie crust to cover evenly.
  • Melt the remaining 1 tablespoon of butter in the same pan over medium-high heat with the olive oil. Add the mushrooms, salt & pepper; cook for 2 to 3 minutes each side until browned – don’t over crowd the pan, you might have to cook these in two batches if you don’t have a large frying pan.
  • Add the garlic & stir to combine. Cook the garlic 1 to 2 minutes until fragrant & softened; remove from the heat. Transfer mushrooms to a large plate lined with paper towel. Or place them in a strainer over a bowl.
  • Whisk together the eggs, cream, nutmeg, thyme, if you’re using it, and a pinch of salt & pepper in a medium bowl until well combined.
  • Arrange the mushrooms in the pie crust. Carefully pour in the cream mixture. Sprinkle with remaining cheese. Cook quiche on the bottom rack for 40 minutes or until golden brown & just set. Let cool completely on a wire rack before cutting into wedges to serve. Serve cold or at room temperature with salad greens if desired.

Notes

Notes:
PASTRY
1 1/4 to 1 1/2 cups all purpose (plain) flour
1/2 cup (4oz/125g) butter, cut into pieces
pinch salt
2 egg yolks
1 tablespoon iced water, approximately
To make the pastry:
Combine all ingredients in the large bowl of a food processor until mixture just starts to forms a soft dough. Remove from processor & press mixture together to form a disc. Wrap in plastic wrap & chill for 30 minutes.
Roll dough on a floured, smooth surface until it’s large enough to fit into a 9-inch pie dish. Place the pastry over the dish & gently press down to fit. If any pastry tears, just patch it back together. Trim the pastry edge if necessary; cover with plastic wrap while you make the filling.
share this
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Share on Tumblr
Tumblr
Email this to someone
email
Print this page
Print

You may also like

  • apricot ricotta breakfast pastries
    Afternoon tea
    apricot ricotta breakfast pastries
    With a few simple ingredients you can have delicious apricot ricotta breakfast p...
  • goat cheese, roasted pepper & thyme quiche
    Afternoon tea
    goat cheese, roasted pepper & thyme quiche
    The beauty of a quiche lies in not just how easy one is to make - especially if ...
  • Sesame Ginger Noodle Salad with Cashews
    Asian Inspired
    Sesame Ginger Noodle Salad with Cashews
    A cold noodle salad packed with flavor, crisp veggies, nuts & seeds, all dri...
  • rainbow chard, leek & gouda crustless tart
    Appetizers
    rainbow chard, leek & gouda crustless tart
    Rainbow Chard, Leek & Gouda Crustless Tart is one of those unassuming lookin...
  • leek & parmesan quiche
    Appetizers
    leek & parmesan quiche
    Leek & Parmesan Quiche is perfect for a lunch with your girlfriends or as a ...
  • roasted feta & tomatoes
    Appetizers
    roasted feta & tomatoes
    Often the simplest things are the best. Especially when it comes to food. This r...

Filed Under: Afternoon tea, Breakfast & Brunch, featured, Lunch, Mains, Pies, Tarts & Pastries, Under 500 Calories, Vegetarian Tagged With: how to make quiche, lunch, mushrooms and eggs, pastry, quiche

Comments

  1. Mary says

    January 9, 2022 at 5:39 pm

    Ms. Lovoni, This recipe sounds wonderful and I’m anxious to make it! I am unable to find cremini mushrooms, so are Baby Portobello mushrooms ok, or would they be too strong? Thanks and have a wonderful New Year!

    • Lovoni says

      January 9, 2022 at 6:03 pm

      Thanks so much for your question, cremini, Swiss brown, baby portobellos are all the same – go figure hey?! So any of these or even a variety of mushrooms would be perfect.
      L

      • Mary says

        January 10, 2022 at 6:42 pm

        Thank you! I take care of an elderly lady one night a week and she loves quiche, however, I am tired of making spinach and mushroom! Anxious to try something more exotic!!

        • Lovoni says

          January 21, 2022 at 11:37 am

          Does she like salmon? There’s a few quiche recipes on my site. Nice salmon quiche which I love. Just write quiche in the search bar on the side of my site and it’ll take you to them. I use canned or cooked and also smoked salmon. All will work. L xo

  2. Emmalie says

    August 12, 2020 at 9:41 am

    I would definitely use a couple extra eggs and use WAY less dairy. I might switch it to half and half or just whole
    Milk because this was way to milky.

    • Lovoni says

      August 12, 2020 at 1:04 pm

      Thanks for your comment. Some points to note: this is a quiche, not a frittata, it is supposed to be creamy. One large egg sets 1/2 a cup of cream for a quiche recipe. Therefore 4 eggs to 2 cups of cream – cream as in, heavy cream. You can’t use half and half or milk in this recipe. As stated in the intro to the recipe, this needs to be made at least 6 hours ahead of serving and served either room temperature, cold or slightly heated up. It is not meant to be made and served. Four eggs, 2 cups of heavy cream and 2/3 cup of cheese is the base recipe for all quiches I make. Sometimes, if I use a regular pie dish and not a deep one as I used in this recipe then it’s 3 eggs, 1 1/2 cups of heavy cream and 1/2 cup (or 125g) of crumbed or grated cheese. Switching heavy cream to “just whole milk because this was way to [sic] milky” is certainly not a solution to what you deem a problem.

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

Read more...

  • Facebook
  • Instagram
  • Pinterest
Subscribe!

for recipes & tips on eating thoughtfully & living abundantly


Archives

And then there was none. My sis & I lost our fathe And then there was none. My sis & I lost our father, my niece her Pa, quite suddenly on August 1st. Almost four months after the death of our mum John decided it was time to join her. The heartache feels unbearable. John was a true gourmand - a fierce cook. He introduced us to spicy Indian curries, Southeast Asian cuisines, the tastes of Morocco, Chinese delicacies, Greek food & so many other cuisines opening up a world filled with flavour to our young palates. 
Keeper of secrets; fiercely loyal to his family & those he held dear & the most trustworthy person you’d ever meet. I know he’s somewhere better, free from pain & he’s with mum. He’s enjoying a beer, an old red wine to wash down the curry. Then a bowl of ice cream - a big bowl because why not. He’ll smile his wide grin & his bright blue eyes will light up. He could be a grumpy bugger at times but we even loved that side of him. Every time I pick up a knife to start another recipe John, you’ll be there with me. Thank you for marrying our mum & choosing us as your daughters. I hope you know how much you were loved & what a huge impact you had on our lives. You’ll be missed more than you could imagine xo. 

.
.
.
.
#father #heartbroken #deathofaparent #lovoni #freshhunger #lovonis_lark #grief
Peach Bruschetta - a perfect summer appt. Recipe l Peach Bruschetta - a perfect summer appt.
Recipe link: https://freshhunger.com/2022/07/25/peach-bruschetta/
.
.
.
.
.
#peaches #thepeachtruck @thepeachtruck #foodstyling #foodstylingandphotography #peachrecipes #nutrition #nutritionist #goodforyou #summer2022 #recipedeveloper #eatrealfood #plantbased #lovoni
Broccoli Bacon Salad: easy AF to make & loaded wit Broccoli Bacon Salad: easy AF to make & loaded with all the right flavours & texture combos, regardless of the time of year, you’ll want to make this salad over & over. You’re going to have to trust me on this one. It’s very good. Lots of nuts & seeds, crispy bacon & dried cranberries tossed in the most delicious sweet mustard vinaigrette. I’m not a leftovers fan but this is even good the next day. Head to freshhunger.com for the recipe. L xo
.
.
.
.
.
.
#broccoli #broccolisalad #freshhunger #lovoni #summerfood #foodstylist #cookbookauthor #goodforyoufood #nutritionistapproved #wholesome
Each day the veggie garden gives forth its bounty. Each day the veggie garden gives forth its bounty. Today was a quick harvest. I need to hurry up & shake this Covid beast so I can throw myself back into some enjoyable cooking again. 
My horrible trip to France was cut short - thank god but left me with Covid. The fucking cherry on top of what was a low point on my radar. I can hardly believe it happened but one dusts off, moves on & let’s those who like to bring others down fall by the wayside. 
Onwards & upwards. Here’s to a busy rest of the month filled with work I’m passionate about. And a garden that’s flourishing. Gorgeous board from @figsandfetaau 
#growyourownfood #harvest #lovonis_lark #freshhunger #zucchinirecipes #zucchini #homegrownveggies #lovoni #foodstylist #foodstyling #grey #neautrals #rusticstyle
Such pretty little quail’s eggs. I’m working a Such pretty little quail’s eggs. I’m working at home all week testing recipes for a cookbook (sadly not another one of mine just yet) & one of the recipes requires quail eggs. I think I’d rather admire them than cook them but needs, must…
#textures #quaileggs #eggs #monotone #monotoneinterior #greys #greige #greigestyle #recipewriter #foodstylist #foodstyling #lovoni #freshhunger #recipetesting #lovonis_lark
Heading back to My homeland today for mum’s fune Heading back to My homeland today for mum’s funeral. Sadly mum passed away on Wednesday & the world suddenly became less joyful, less stylish & definitely less clean & tidy. Gardens are now less pretty & food not as tasty for mum was both a fabulous cook & had the most beautiful garden. Most of you who might take the time to read this never had the honour of meeting my mum but if you had met her, she would be your friend & confidant for life. She played both mum & dad to my sis & I after our father left but we never seemed to want for anything. She was a shining star who always encouraged me to follow my dreams, even when it meant me moving halfway around the world. That just made us closer. She will be missed by those who love her ♥️
Here are some random pics: the first is mum & I in a tiny church in Drummheller, Alberta, Canada. There is one of mum in her bikini drinking a scotch at Palm Beach in Sydney (snarky me on the left in that pic). The last one is mum as a bridesmaid holding my sister. There’s one with my niece when she was little. I love the one where mum has decorated herself in daisy chains. Good memories. 
.
.
.
.
#freshhunger #lovoni #lovonis_lark #mum #mumslife #missmymum #bestmum #bestmumever
And then there was none. My sis & I lost our fathe And then there was none. My sis & I lost our father, my niece her Pa, quite suddenly on August 1st. Almost four months after the death of our mum John decided it was time to join her. The heartache feels unbearable. John was a true gourmand - a fierce cook. He introduced us to spicy Indian curries, Southeast Asian cuisines, the tastes of Morocco, Chinese delicacies, Greek food & so many other cuisines opening up a world filled with flavour to our young palates. 
Keeper of secrets; fiercely loyal to his family & those he held dear & the most trustworthy person you’d ever meet. I know he’s somewhere better, free from pain & he’s with mum. He’s enjoying a beer, an old red wine to wash down the curry. Then a bowl of ice cream - a big bowl because why not. He’ll smile his wide grin & his bright blue eyes will light up. He could be a grumpy bugger at times but we even loved that side of him. Every time I pick up a knife to start another recipe John, you’ll be there with me. Thank you for marrying our mum & choosing us as your daughters. I hope you know how much you were loved & what a huge impact you had on our lives. You’ll be missed more than you could imagine xo. 

.
.
.
.
#father #heartbroken #deathofaparent #lovoni #freshhunger #lovonis_lark #grief
Peach Bruschetta - a perfect summer appt. Recipe l Peach Bruschetta - a perfect summer appt.
Recipe link: https://freshhunger.com/2022/07/25/peach-bruschetta/
.
.
.
.
.
#peaches #thepeachtruck @thepeachtruck #foodstyling #foodstylingandphotography #peachrecipes #nutrition #nutritionist #goodforyou #summer2022 #recipedeveloper #eatrealfood #plantbased #lovoni
Broccoli Bacon Salad: easy AF to make & loaded wit Broccoli Bacon Salad: easy AF to make & loaded with all the right flavours & texture combos, regardless of the time of year, you’ll want to make this salad over & over. You’re going to have to trust me on this one. It’s very good. Lots of nuts & seeds, crispy bacon & dried cranberries tossed in the most delicious sweet mustard vinaigrette. I’m not a leftovers fan but this is even good the next day. Head to freshhunger.com for the recipe. L xo
.
.
.
.
.
.
#broccoli #broccolisalad #freshhunger #lovoni #summerfood #foodstylist #cookbookauthor #goodforyoufood #nutritionistapproved #wholesome
Each day the veggie garden gives forth its bounty. Each day the veggie garden gives forth its bounty. Today was a quick harvest. I need to hurry up & shake this Covid beast so I can throw myself back into some enjoyable cooking again. 
My horrible trip to France was cut short - thank god but left me with Covid. The fucking cherry on top of what was a low point on my radar. I can hardly believe it happened but one dusts off, moves on & let’s those who like to bring others down fall by the wayside. 
Onwards & upwards. Here’s to a busy rest of the month filled with work I’m passionate about. And a garden that’s flourishing. Gorgeous board from @figsandfetaau 
#growyourownfood #harvest #lovonis_lark #freshhunger #zucchinirecipes #zucchini #homegrownveggies #lovoni #foodstylist #foodstyling #grey #neautrals #rusticstyle
Such pretty little quail’s eggs. I’m working a Such pretty little quail’s eggs. I’m working at home all week testing recipes for a cookbook (sadly not another one of mine just yet) & one of the recipes requires quail eggs. I think I’d rather admire them than cook them but needs, must…
#textures #quaileggs #eggs #monotone #monotoneinterior #greys #greige #greigestyle #recipewriter #foodstylist #foodstyling #lovoni #freshhunger #recipetesting #lovonis_lark
Heading back to My homeland today for mum’s fune Heading back to My homeland today for mum’s funeral. Sadly mum passed away on Wednesday & the world suddenly became less joyful, less stylish & definitely less clean & tidy. Gardens are now less pretty & food not as tasty for mum was both a fabulous cook & had the most beautiful garden. Most of you who might take the time to read this never had the honour of meeting my mum but if you had met her, she would be your friend & confidant for life. She played both mum & dad to my sis & I after our father left but we never seemed to want for anything. She was a shining star who always encouraged me to follow my dreams, even when it meant me moving halfway around the world. That just made us closer. She will be missed by those who love her ♥️
Here are some random pics: the first is mum & I in a tiny church in Drummheller, Alberta, Canada. There is one of mum in her bikini drinking a scotch at Palm Beach in Sydney (snarky me on the left in that pic). The last one is mum as a bridesmaid holding my sister. There’s one with my niece when she was little. I love the one where mum has decorated herself in daisy chains. Good memories. 
.
.
.
.
#freshhunger #lovoni #lovonis_lark #mum #mumslife #missmymum #bestmum #bestmumever
And then there was none. My sis & I lost our fathe And then there was none. My sis & I lost our father, my niece her Pa, quite suddenly on August 1st. Almost four months after the death of our mum John decided it was time to join her. The heartache feels unbearable. John was a true gourmand - a fierce cook. He introduced us to spicy Indian curries, Southeast Asian cuisines, the tastes of Morocco, Chinese delicacies, Greek food & so many other cuisines opening up a world filled with flavour to our young palates. 
Keeper of secrets; fiercely loyal to his family & those he held dear & the most trustworthy person you’d ever meet. I know he’s somewhere better, free from pain & he’s with mum. He’s enjoying a beer, an old red wine to wash down the curry. Then a bowl of ice cream - a big bowl because why not. He’ll smile his wide grin & his bright blue eyes will light up. He could be a grumpy bugger at times but we even loved that side of him. Every time I pick up a knife to start another recipe John, you’ll be there with me. Thank you for marrying our mum & choosing us as your daughters. I hope you know how much you were loved & what a huge impact you had on our lives. You’ll be missed more than you could imagine xo. 

.
.
.
.
#father #heartbroken #deathofaparent #lovoni #freshhunger #lovonis_lark #grief
Peach Bruschetta - a perfect summer appt. Recipe l Peach Bruschetta - a perfect summer appt.
Recipe link: https://freshhunger.com/2022/07/25/peach-bruschetta/
.
.
.
.
.
#peaches #thepeachtruck @thepeachtruck #foodstyling #foodstylingandphotography #peachrecipes #nutrition #nutritionist #goodforyou #summer2022 #recipedeveloper #eatrealfood #plantbased #lovoni
Broccoli Bacon Salad: easy AF to make & loaded wit Broccoli Bacon Salad: easy AF to make & loaded with all the right flavours & texture combos, regardless of the time of year, you’ll want to make this salad over & over. You’re going to have to trust me on this one. It’s very good. Lots of nuts & seeds, crispy bacon & dried cranberries tossed in the most delicious sweet mustard vinaigrette. I’m not a leftovers fan but this is even good the next day. Head to freshhunger.com for the recipe. L xo
.
.
.
.
.
.
#broccoli #broccolisalad #freshhunger #lovoni #summerfood #foodstylist #cookbookauthor #goodforyoufood #nutritionistapproved #wholesome
Each day the veggie garden gives forth its bounty. Each day the veggie garden gives forth its bounty. Today was a quick harvest. I need to hurry up & shake this Covid beast so I can throw myself back into some enjoyable cooking again. 
My horrible trip to France was cut short - thank god but left me with Covid. The fucking cherry on top of what was a low point on my radar. I can hardly believe it happened but one dusts off, moves on & let’s those who like to bring others down fall by the wayside. 
Onwards & upwards. Here’s to a busy rest of the month filled with work I’m passionate about. And a garden that’s flourishing. Gorgeous board from @figsandfetaau 
#growyourownfood #harvest #lovonis_lark #freshhunger #zucchinirecipes #zucchini #homegrownveggies #lovoni #foodstylist #foodstyling #grey #neautrals #rusticstyle
Such pretty little quail’s eggs. I’m working a Such pretty little quail’s eggs. I’m working at home all week testing recipes for a cookbook (sadly not another one of mine just yet) & one of the recipes requires quail eggs. I think I’d rather admire them than cook them but needs, must…
#textures #quaileggs #eggs #monotone #monotoneinterior #greys #greige #greigestyle #recipewriter #foodstylist #foodstyling #lovoni #freshhunger #recipetesting #lovonis_lark
Heading back to My homeland today for mum’s fune Heading back to My homeland today for mum’s funeral. Sadly mum passed away on Wednesday & the world suddenly became less joyful, less stylish & definitely less clean & tidy. Gardens are now less pretty & food not as tasty for mum was both a fabulous cook & had the most beautiful garden. Most of you who might take the time to read this never had the honour of meeting my mum but if you had met her, she would be your friend & confidant for life. She played both mum & dad to my sis & I after our father left but we never seemed to want for anything. She was a shining star who always encouraged me to follow my dreams, even when it meant me moving halfway around the world. That just made us closer. She will be missed by those who love her ♥️
Here are some random pics: the first is mum & I in a tiny church in Drummheller, Alberta, Canada. There is one of mum in her bikini drinking a scotch at Palm Beach in Sydney (snarky me on the left in that pic). The last one is mum as a bridesmaid holding my sister. There’s one with my niece when she was little. I love the one where mum has decorated herself in daisy chains. Good memories. 
.
.
.
.
#freshhunger #lovoni #lovonis_lark #mum #mumslife #missmymum #bestmum #bestmumever

Copyright © 2022 · Fresh Hunger · Designer Blogs