Quiche

I love to offer up a quiche for sale during the unit on breakfast cookery in the sophomore year. I grew up with my mother making one every couple of months for a breakfast treat and know that others in the building have a similar experience. We use our standard pie dough for this recipe though you could also use a more stable and crisp pate brisee. The variety that we make the most frequently is a bacon and swiss variation on a Quich Lorraine. The marriage of flavors are classic and when we make it we get a chance to allow the students a chance to taste a preparation that many haven't experience.