What Quandary Cannot Quiche Quell?

Quiche, I have decided, must definitely be an option at the Red Kettle. Pictured here: Cheddar, Goat Cheese, and Onion Quiche, served with a Caesar Salad and Sauteed Pears. I must confess, this was not an entirely new venture for me. I’ve been making this very quiche for a long time– it is quite the old standby. And though I learned to make this really good Caesar Salad dressing sometime last summer, the two have never before occurred together, and the pears (pictured below) are a new addition entirely.

The cookbook from which the quiche recipe comes is The Vegetarian Epicure, but I have altered it substantially. Rather than use Swiss or Gruyere, as Thomas suggests, I use extra sharp cheddar, and I also include goat cheese while she does not.

This quiche also provided the opportunity to use the pie crust that awaited me in the freezer. After the painstaking efforts I took, it was a bit disappointing to have it turn out so dark, but it tasted alright for it in the end.