Quiche

There are natural born cooks, and then there are the rest of us.

I remember visiting friends one time, and as the dinner hour approached, we were invited to stay. With little effort, the woman made some pie crust, lined a couple of pie pans and proceeded to make a quiche for our dinner.

She baked the empty pie shells for a few minutes, and then lined the bottom with small pieces of crisp bacon, and a combination of three different cheeses, Monterey Jack, Cheddar and Parmesan. The eggs were beaten with cream and poured over the mixture of cheeses, and baked in the oven.

With a salad and a vegetable, it was a great meal. I was amazed at how easily she put the whole meal together, with no preparation or planning ahead of time.

If we’d been at my house, any meat would have been in the freezer, I may or may not have had eggs, probably only cheddar and parmesan cheeses, and I would not have had cream.

What I would have had was the number for home delivery. So, what does everybody want on their pizza?