easyTime:1-2 hoursServes:6-8
Quiche and I have a complicated relationship. A failed pastry seal in culinary school saw me cleaning those huge pastry ovens of exploded quiche Lorraine filling long after my fellow commis chefs had gone home. I break out in a cold sweat whenever I think of that scrubbing.
But this quiche and I get along just fine. And you will be firm friends,too. She is intentionally free-form and rustic,and all the more robust for it.
The addition of bagel seasoning adds a different kind of crunch. It is a wonderful bedfellow for the greens luxuriating in their herby egg bath.