Jareene Barkdoll of Baltimore was hoping we would be able to find the recipe for the Southwestern-style quiche served at the Severn Inn in Annapolis. A friend treated her to Sunday brunch at the inn for her birthday, and she so enjoyed the quiche that she wanted to re-create it at home. She said it was served with an avocado salsa and topped with black beans.

Philip Sokolowski, executive chef at the Severn Inn, was kind enough to share his recipe for the quiche. What makes this quiche unusual, aside from the Southwestern seasoning, is that the typical pastry crust is replaced with tortillas. Topped with black beans and guacamole, this dish will work equally well for brunch, lunch or even dinner.


Nancy Lang Larrick from Baltimore says that she and her siblings fondly remember eating "crumb crescent" pastries that were purchased from Mikulski's Bakery in Baltimore when they were growing up. She was hoping someone else might remember these delicious pastries and be able to provide her with the recipe.

Val DeSantis from Utica, N.Y., is looking for a recipe for a Scandinavian almond cake like the one she bought at a fundraiser several years ago. The cake was almond flavored and had almond paste inside as well. The icing also was almond flavored. She said it was "an almond lover's dream cake."

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Severn Inn Southwestern quiche

Makes: 6 to 8 servings

4 flour tortillas

3 eggs, whole

1 1/2 cup whole milk

1 1/2 cup heavy cream

1/2 cupred bell peppers, diced

1/2 cuptomato, diced

1/2 cupsweet onion, diced

1/2 tablespoon garlic, minced

1/2 tablespoon coriander

1/2 tablespoon cumin

1 teaspoon paprika

1/2 tablespoon salt and pepper