It was!

The recipe is Swiss, from a popular series of cookbooks called Betti Bossi, I believe Germans and Austrians have versions as well.

Wähe (pronounced vai-hey) is the base recipe, and the sweet ones are lovely and custardy. There are also savory versions that are more quiche-like.

I hope she does too!

Enjoy!

The generator we hooked up to her coffin after my risotto experiments (pressure cooker, cottage cheese) may solve the renewable energy crisis.

Nice to know the name, I think I remembered to add some cream to the eggs to help them emulsify, and would have deglazed with wine if I had had some, but thepasta water did pretty well saucing it up.

This was my second helping😋

It’s clearly Aloitious Abercrombie Evandonder.