picture this
Or rather, think of how delicious this would be...This quiche (or any quiche for that matter)....
with the gruyère pie crust for its crust!
I've been thinking about this idea ever since Melissa and I made that pie. And ate lots of the extra pieces of crust. Because the crust was by far the best part. I think I'm going to try it.
p.s. The above quiche is actually the same kind as this kind, but I made it over the summer when I grew basil and had lots of fresh Jersey tomatoes on my hands. (they're great.)



