The Goodness and Lessons of French Quiche

So that quiche I made on Monday? Man was it good. I may never eat an American quiche again. That hard egg-ness to them is such a waste of calories when instead I could be eating the silky, custardy goodness of a French quiche. I'll admit mine wasn't quite Thomas Keller quality (but really, how many things in this life are?), but for a home cook it was darn tasty. Even better, in the process of wrestling with it (yes, I prodded it gently sometimes, but there were other times when it needed to be wrestled into submission) I learned a few things about how I like to cook. I rarely follow recipes to a tee because I think real life sometimes needs adjustments and I like to be a bit instinctual and experimental when I cook because I have more fun that way. And at the end of a meal, what I care about is that I've felt good making and eating it and that my guests feel great too!