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Quiches are a tasty and affordable quick meal. This one doesn't have meat in it - but we don't always need meat.
I first learned how to make quiche when I was 8 years old, from a friend's mother who was from the French area of Lorraine, where the famous Quiche Lorraine comes from. Every since, I've enjoyed quiches. For this recipe, I used pre-made, commercial puff pastry, I was in a hurry. Obviously, you could make your own short crust, or even puff pastry.
In New Zealand, we only have one kind of cream - that kind of cream is often referred to as "heavy", "whipping", or "35%" in Canada and the United States.
I used portion size disposable aluminium pie plates for this dish - 1 quiche per person. The plates were about 12cm (4") in diameter.
I like to serve quiche with a simple side salad of lettuce, with a bit of olive oil and wine or balsamic vinegar.
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There is no such thing as a little garlic. A. Baer