Quiche-eating so-and-so.

tarte, originally uploaded by jsteel.

In France I learned that making quiches was really very easy, and I've been doing so ever since. Its not quite so simple here - shortcrust pastry is less easily available in the large sizes, diced bacon is not as common and not of as good a quality, and the crème fraiche is not as good either. Still, they come out OK.

This one, just out ov the oven, has fried bacon, onion and zuccini, some fresh asparagus (which I've not tried before), cheese, egg-creme mix, and some sliced tomato on top.

I might have a glass of white with it, too. I have something worth celebrating today (more details as they become prudently distributable).