To Lorraine or Florentine

Quiche,

I am sorry, you are nice, but it just doesn't work for us.

I will still have a slice of you from time to time, whoever you are, Lorraine or Florentine, but I am not going to make you anymore. It's your crust, I am really done with your crust.

I tried very hard to accommodate your crust. Use knifes, not hands; careful with water, don't soak the dough; blind bake the crust first; check any cracking.

It is still leaking.

Starting from scratch is always my principle in most things, but quiche, you make me question my life ideology.

Especially when two ready-to-bake crusts at Métro cost only $4.5.

I guess I may turn to Tortilla, your Spanish neighbour with no crust, if I crave for an eggy cake one day.

Take care.

Chan