I make a pretty great quiche, even if I do say so .... I use between 6 and 8 of our home grown, free-range, golden-yolked eggs and NO cream. A bit of diced bacon, parsley, rosemary, diced shallot, cherry tomato and grated cheese over a sheet of flaky pastry, then doused in the egg mixture(eggs, tiny bit of flour and a little milk beaten together) and bake for ~40 minutes. Yum!
