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I’ve always liked quiche as the focal point of a meal, and ever since I acquired, through various nefarious means, a small flock of chickens, and–even in the winter–a seemingly endless supply of eggs, it’s become an even more useful staple of my culinary art.
My basic recipe starts with something called the Keto Caramelized Onion and Gruyere Quiche. Although I love the filling, and regularly make it to spec, TBPC, I’m not at all about the “keto.” My crust is a standard pastry crust, whether one I’ve made (something of which I’m quite capable) or the Pillsbury roll-up kind. I have a friend who layers filo dough in the pie pan and calls it a “quiche crust.” That works too and is quite delicious. Whatever floats your boat. Have at it.