I have to admit it: I adore quiche.

I’ve been making it for years with relative success, but I’ve fallen in love with it again after turning to Julia Child’s master recipe.

In her book THE WAY TO COOK, Julia gives recipes for several types of quiche. Spinach, Lorraine, etc.

I started with her spinach quiche, and I’ve found that I can use the basic ratio she outlines there for any veggie quiche. Well, except for one twist, with the cheese. I like a lot of cheese in my quiche. Here’s the how-to:

1. Pre-heat oven to 375.
2. Get out your pillsbury dough boy pie crust and place it in a pie pan. If you can make your own crust, by all means, go for it. Julia Child has a great recipe for that too, and so does Michael Ruhlman in RATIO. I haven’t ventured there yet, mostly because I’m afraid I’ll like it and have to do it every time.
3. Eggy mixture. This is Julia’s no-fail ratio. Beat three eggs and add enough milk to get to 1.5 cups of mixture. I mix it right in my four-cup mixing cup.
4. Add salt, pepper, and nutmeg. Nutmeg is that key flavor you need, like in a good bechamel.
5. Chop your veggies, anywhere between 1/2 cup and a cup. Spinach or broccoli are good stand-bys. A recent experiment I tried came out great: parsley and shallots. Mushrooms and scallions might be my next experiment.
6. Do a super-fast sautee of your veggies in butter. You don’t want to cook the color out of them. Even thirty seconds is enough for some veggies.  Throw them in your mixing cup or bowl with the eggy mixture.
7. Grate about 3/4 of a cup of cheese. I like a flavorful cheese like gruyere or emmentaler. Throw about 1/2 cup of the cheese into the mixture.
8. Pour the mixture into the pie shell and then top with the remaining cheese.
9. Bake at 375 degrees for 45 minutes (Julia says 35, but mine seem to need more – could be my oven, so check after 35).

It’s been coming out perfect every time for me! How does this work for you?

Let’s face it: most tourists who visit Spain head for Barcelona, Madrid, or Seville. These three beautiful cities have a lot to offer, including a lot of great food and drink.

But Valencia, the third-largest city in Spain, is likewise a great place to visit. For starters, it’s now connected to Madrid with the high-speed AVE train, cutting the travel time down to well under two hours. It’s on the Mediterranean coast, with a compact “old city” downtown, surrounded by a huge ring of colorful neighborhoods and attractions such as the modern City of Arts and Sciences. Farther out of town you’ll find la albufera, a watery reserve where rice for the famous paella valenciana grows – and where you can spend several hours in one of the local restaurants enjoying one of the best rice dishes you’ll ever taste.

Besides paella, Valencia is known for another specialty: horchata. This sweet and milky drink is made from the chufa, or “tiger nut,” and is definitely worth trying. Tucked away in the Plaza Santa Catalina in the city center are a couple of establishments which specialize in the drink. My favorite – both for atmosphere and taste – is the Horchateria Santa Catalina. Small marble tables dot both the downstairs and upstairs, and colorful blue and white tiles decorate the walls, making it the perfect place to take a break from shopping and sightseeing.

Along with your horchata, be sure to order a plate of fartóns. Not only is the word a lot of fun to say, these soft bread sticks covered in powdered sugar are the perfect complement to your milky beverage.

¡Buen provecho!

I’d have a hard time picking a favorite tapa in Spain – so many delicious ones to choose from! But ensaladilla rusa – “little Russian salad” – is definitely up there on my list, especially because it’s slightly different in each bar you visit, but always delicious.

Another bonus: you can pretty easily get most of the ingredients in the US to prepare it at home. It’s also fun to prepare with kids. You can do all the prep work and chopping, and then each child can add in some of the prep bowls of ingredients and help with the mixing.

What you need:

• 2-3 large potatoes
• 2 small or 1 large can of tuna in olive oil (spring for the good stuff from Spain if you can)
• 2 hard-boiled eggs
• 2 large carrots
• 1 cup of peas (frozen ones – defrosted obviously – hold their color well)
• 1/2 of a small sweet onion
• 1 can/jar of white asparagus
• 1 can of anchovy-filled olives (you can usually find the Goya ones)
• olive oil to taste
• sherry vinegar to taste
• salt to taste

1. First, get going on the prep work. Peel and slice the potatoes into small cubes, and the carrots into small slices.

2. Boil the potatoes, eggs, and carrots (in separate pots), and heat up the peas in the microwave. When the eggs are boiled, cut them in half, reserve the egg yolks, and finely chop the whites.

3. Finally, finely chop up the onion, and set aside in a small dish. Open the cans of tuna, olives, and asparagus, and finely chop half of the olives.

4. Ready to combine! Begin with the potatoes in a large bowl, and then add in the carrots, peas, tuna, onion, chopped egg whites, and chopped olives.

5. Add dressing and season. You’ll need a ratio of about 3/4 olive oil and 1/4 sherry vinegar. Pour it right into the bowl along with a couple of pinches of salt, and then continue to add whichever of these three you need to taste.

6. Spoon out the mixture into a serving dish or platter, then top with the remaining full olives, white asparagus, and crumbled egg yolks.

¡Delicioso!