Another French recipe and again it's custardy like the last one. Originally, I set out to make a pie but then I came across this delicious looking, egg-and-milk sweet quiche and I simply couldn't resist.Now, this was the first time I'd ever made a quiche so I wasn't entirely sure what to do. By the recipe, it seemed like a hybrid of a pie and a cheesecake. The quiche demanded a pie crust which is probably the easiest and most satisfying thing to make with your hands. Seriously, forget food processors and get personal with the dough (a trick that my mom taught me - get the sticky gobs of dough from your fingers with a butter knife). Anyway, since the dough needs to be refrigerated - from 2 hours to overnight - I suggest you plan baking this in advance.
