Quiche is underrated and most places make it wrong. The eggs should be soft, rich and barely congealed not rigid and gelatinous. It’s was wrongly maligned as rich people food in the 80’s and is now relegated to mediocre bakery case versions when really it’s a versatile, honest farm meal.
Quiche is cheap and easy to make and you can experiment endlessly with meat/vegetable/cheese/herb combinations. Bring a quiche to your next gathering and I promise your friends will love it.
