I gave my first dinner party at age 17. I had a group of my high school girlfriends over and served quiche. It seemed the height of sophistication back then, and for years after that I served quiche at most of my "fancy" dinners. Eventually I learned how to make a few more company-worthy entrees, and of course, for a while quiche went out of fashion, so I stopped making it. Recently, though, I've been reacquainting myself with it and have found that it's just as good as I remembered. Better, really. I'm no longer pastry dough-challenged the way I used to be, so my crusts have improved dramatically. I tend to stick with a few tried and true filling combinations, but the great thing about quiche is that you can add just about any vegetables and a little meat and cheese and have a great and dinner out of eggs and leftovers. Easy and inexpensive -- what could be better?
Image © Dave Scantland