The Food Diaries

When in Switzerland…

Make a point of eating lots of cheese and wild foods (such as mushrooms, cured venison or boar), pay a visit to the ultimate chocolate destination - Sprüngli. and order chanterelles on toast atVeltliner Keller a fabulous little local restaurant tucked in a back-street of central Zurich, which is decorated in traditional and beautiful inlaid wood throughout.

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SPAGHETTI SQUASH QUICHE WITH SWISS CHEESE >

Spaghetti Squash and Swiss Cheese Quiche

This has to be the fluffiest, crispiest, cheesiest quiche I’ve ever eaten. Who knew a quiche could be so good?! I found it in the lovely rooftop canteen at the Manor department store in the centre of Zurich. The views are not bad either.

I will have to try and recreate this at home. The pastry base is a standard butter-based one, the quiche itself seems to have been made with a combo of eggs (whites whipped separately for a souffle-like lightness), bechamel, swiss cheese and strands of yellow spaghetti squash. It was served just out of the oven, with a crisp and golden shell on the outside.