Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Quiche du jour
Spinach, onion, red bell pepper and some finely diced country ham. Cheeses were TJ's baby Swiss, Unexpected Cheddar and a bit of the Jasper Hill cave aged stuff.
The crust is between you, me and the doughboy.
Edited to add that I failed to take a photo of my slice but here's what the inside looks like:
Quiche du jour
Spinach, onion, red bell pepper and some finely diced country ham. Cheeses were TJ's baby Swiss, Unexpected Cheddar and a bit of the Jasper Hill cave aged stuff.
The crust is between you, me and the doughboy.
