I always admire people who make life-altering decisions without worrying about what lies ahead. In all the time Brian and I have been together, I’ve never regretted any of the decisions we’ve made, but sometimes I’ve felt as if life has dealt us too many options. I know that Brian regrets not having made the big move to California when we sold our business in 2007—though we did come awfully close. On the other hand, had we moved, we would never have reopened the bakery, and I
This quiche is perfect for lunch, brunch, or a light dinner. We make ours in a 9″ pie shell. Since this recipe makes a little extra, we also make a 6″ quiche that I give to my husband to take for lunch. We sell both 9″ and 6″ pie shells frozen from our shop in Beach Lake–we can’t find another crust that is flakier! The first step is to pre-bake your pie shell:
1. Adjust oven rack to middle position and heat oven to 375°F.
2. If using our frozen pie shell, allow it to defros