Homemade pâté brisée dough ready to be rolled into the crust
Crust pre-baked and ready to join the rest
Final product!
After reading Walt's blog this morning, I was inspired to make a quiche for dinner. I do this periodically when I'm in the mood for this succulent dish or when I'm feeling extra French. I made it with provolone cheese, cheddar cheese, bacon and ham. As chic as this sounds, they were leftovers that I thought weren't enough to do anything with on their own. Together, they make a great combinaison. In addition to the great ingredients, it was made in my quiche pan that was gift from my favorite French teacher, Madame Shelton. Voilà et Bon Appétit!
1 comment:
That sounds soooo good. I bet it was incredible.
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