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Erin Jeanne McDowell's Cobb Quiche

Makes one 9-inch quiche

My mom always says she is shocked at how many eggs I go through. It’s not just the constant stream of cookies and cakes that are always being baked up in my kitchen—it’s also the fact that I love to eat eggs. In the morning, I poach, boil, or fry myself an egg or two to get the day started. On busy days, my husband sometimes makes me an omelet or a scramble for lunch. I often make us quiche for dinner (or at almost any time of day), with a simple salad alongside. This quiche was designed to be an all-in-one situation, with the crisp salad served right on top of it. For even more quiche, check out the Wee Quiches on page 296, Croissant Breakfast Pie (page 241), and my ideas for creating your own variations on quiche on page 331.