kitchen quiche! kitsch and quiche?

I made Quiche Lorraine last night. However, it's technically not Quiche Lorraine considering it was sans bacon. Not that I have anything against bacon, I love bacon, you should love bacon, I love that there is a product out there called Baconnaise, though I'd never eat. Or at least I'd never eat it today.

Mainly I was out of bacon. So I made Quiche Lo(fat)rraine. It was tasty.

I've never tackled quiche before, but I have a decent baking thumb so I decided to give it a go. I was seriously craving Spinach Soufflé the other day and decided I'd make quiche instead. I think I just like typing the word quiche, and saying the word quiche, and that made me decide to make quiche. Quiche quiche quiche quiche quiche. KEEEEEEEEESHHHHHHH.

It came out good. Better than expected. However I still have yet to find the trick for crispy bottom crust. I recall watching my mom whenever she makes galettes, baking the crust slightly prior to adding the filling. Maybe that's the key? I've never asked, but my assumptive ways makes me believe that might do.

I should attach a photo documentation of the half devoured quiche for full effect, though I'm sure all folk know what a half devoured quiche may look like. Just add a little artfagging photo touch.

P.S.
Currently loving Heidi Burton.


She makes squeal-worthy art, which I have informed her of. And her handwritten scrawls would make a fantastical typeface, which I have informed her of also.

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