Last night I made a quiche for dinner. Bacon, onions, mushrooms,
Cotswold and cheddar cheeses. It was good out of the oven and the rest
went in the fridge.

Today, I cut a piece and nuked it for lunch. It was more flavorful
today and tasted cheesier. Next time I may make it a day ahead!

On Saturday, March 27, 2021 at 2:01:16 PM UTC-4, Ed Pawlowski wrote:
> Last night I made a quiche for dinner. Bacon, onions, mushrooms,
> Cotswold and cheddar cheeses. It was good out of the oven and the rest
> went in the fridge.
>
> Today, I cut a piece and nuked it for lunch. It was more flavorful
> today and tasted cheesier. Next time I may make it a day ahead!

A cheese soufflé with cooked bacon and sautéed vegetables like onions and mushrooms is very nice.

On Sat, 27 Mar 2021 14:01:04 -0400, Ed Pawlowski > wrote:

>Last night I made a quiche for dinner. Bacon, onions, mushrooms,
>Cotswold and cheddar cheeses. It was good out of the oven and the rest
>went in the fridge.
>
>Today, I cut a piece and nuked it for lunch. It was more flavorful
>today and tasted cheesier. Next time I may make it a day ahead!

I just eat that kind of thing cold the next day. yum, you put
everything I love in it.
Janet US

On Saturday, March 27, 2021 at 1:01:16 PM UTC-5, Ed Pawlowski wrote:
>
> Last night I made a quiche for dinner. Bacon, onions, mushrooms,
> Cotswold and cheddar cheeses. It was good out of the oven and the rest
> went in the fridge.
>
> Today, I cut a piece and nuked it for lunch. It was more flavorful
> today and tasted cheesier. Next time I may make it a day ahead!
>
It's not even remotely the same dish, but a few months ago I made the
Cracker Barrel hash brown casserole. It was ok and I refrigerated the
leftovers. The next day it was MUCH better, so chilling and letting
flavors meld is beneficial to many dishes.

On 3/27/2021 5:18 PM, wrote:
> On Saturday, March 27, 2021 at 1:01:16 PM UTC-5, Ed Pawlowski wrote:
>>
>> Last night I made a quiche for dinner. Bacon, onions, mushrooms,
>> Cotswold and cheddar cheeses. It was good out of the oven and the rest
>> went in the fridge.
>>
>> Today, I cut a piece and nuked it for lunch. It was more flavorful
>> today and tasted cheesier. Next time I may make it a day ahead!
>>
> It's not even remotely the same dish, but a few months ago I made the
> Cracker Barrel hash brown casserole. It was ok and I refrigerated the
> leftovers. The next day it was MUCH better, so chilling and letting
> flavors meld is beneficial to many dishes.

Especially chili; gets progressively better each day. No matter how
large, even in a 6 qt pot, I can't get it to last more than a week or so
when I make it. Recipe from a pre-war Better Homes & Gardens cook book.

On Saturday, March 27, 2021 at 6:52:08 PM UTC-5, Michael Trew wrote:
>
> Especially chili; Recipe from a pre-war Better Homes & Gardens cook book.
>
Share your recipe, if you don't mind.