Never been a fan of quiche. Until now.
What changed? Well apart from the fact that is was double the thickness of any quiche I've seen in England, and forgetting that is was crammed full of roasted vegetable goodness, the thing that sold me on this quiche was the crust.
Was it the flakiest most golden crust ever? No.
Was it the moistest, most delicious pastry ever? No.
Was it made out of sausage meat?
Ohhhhhh yeah.
A sausage meat crust. Now that my friends is how you make a quiche.