Monday was a beautiful Spring day with temperatures in the low 80’s; a perfect day to spend with a friend shopping and having a leisurely lunch at a new restaurant. The friend is also my blogging buddy, the other Penny of The Comforts of Home. We had not seen each other since I went to Florida last Winter so we had a lot of catching up to do. The perfect place to do that was a new restaurant in Asheville called Books & Breadboard; a novel idea.
The ambience is warm and friendly with tables scattered amongst the bookshelves. The menu is thoughtfully organic and the owners and chef support local farmers. But what attracted me was the mile high quiche. I had stopped in the week before to peruse the books and heard comments about the quiche; words like custardy and light. Besides who wouldn’t want something called “mile high” anything. It is a thing of beauty.
All of the food is served on breadboards. The quiche I ordered was the bacon, asparagus and Swiss cheese version. It was indeed light with just the right custard crumble to it. I did ask if the chef would part with the recipe, but as I expected, that was not going to happen. I blogged about a similar quiche here. It is made in a 9″ springform pan and uses more eggs and cream than quiches made in a pie tin or tart pan. Checking the internet, I found another recipe from Thomas Keller here. It was on a blog called AMZing Eats. That is the recipe I am going to try, substituting the mushrooms with bacon, asparagus and Swiss. I will let you know the results.
Penny ordered the soup of the day which was a white bean, tomato and basil with a half sandwich of turkey with cranberry mayonnaise. You can’t go wrong with anything on the menu. It was a wonderful lunch and the shopping wasn’t bad either. Blogging friends are special.