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notbob

On 11/16/2018 1:56 PM, wrote:

> I used Swiss and a tad of Monterey Jack and a large handful of parmesan
> this time as well. I went easy on the salt as the parmesan would be
> salty.

Good call. Likewise, the Swiss. Can't say anything good about the Jack.

> The thyme was only added after reading a few recipes recommending it so I though 'why not?'

Which is why I sed, ".....or.....". Thyme is good for anything. I
always have some on hand. Often, it's the only herb I'll use. I've
never tried it in a quiche.

Usually, my quiches are ready to eat. They are good, hot or cold. But,
I'll remember yer recipe using thyme and remember to let the flavors
"marry", overnight (which I usually do on dishes requiring it).

I buy my herbs/spices at my local HFS. Typically, the price is less
than $1 /oz. The sprmkt price for sage is about $35 /oz in those little
McCormick cans. 8|

nb