On Wed, 27 Jul 2011 09:30:08 -0700 (PDT), ImStillMags
> wrote:

> On Jul 26, 7:59*pm, notbob > wrote:
> > On 2011-07-27, > wrote:
> >
> >
> >
> > > Delectable little morsels of quiche loveliness.
> > > I used crab meat, bacon and onion, yummm eeeeee
> >
> > I can't see it. *Doesn't the bacon flavor stomp the crab? *I would
> > think it would. *Never used crab in quiche, before. *I once tried
> > shrimp and blue cheese. *Came out nice, as shrimp can be quite
> > flavorful. *Asparagus/salmon is a natural.
> >
> > nb
>
> Crab quiche was a best seller at the restaurant. And no the bacon
> doesn't stop the crab, it compliments it.
> The egg evens everything out. It's quite yummy.

I can visualize that. Too bad crab is so expensive that I'd never
dream of wasting it in a quiche.

--

Today's mighty oak is just yesterday's nut that held its ground.