I made my first quiche a couple weeks ago. Eric and I had dyed Easter eggs (he did a couple to humor me but his main job was blowing out the innards). I saved the yolks and whites in a tupperware for about a week before I got around to making the quiche. It looked and smelled great, but honestly, I wasn’t that impressed. I don’t know if it was because the eggs were out of their shell too long, or if it was because I’d never made it before, but it was only okay. As of right now, I’m not planning to try again. I’d rather make pies!
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