How boring is Quiche?

Pretty damn boring if you ask me! Quiche is simple, it's not pretentious, and how in the hell do you screw up Quiche? It's like Jello. I like Quiche for all of these reasons. I made a couple of Quiches for the staff at the photo studio and they turned out rather well. So housewives and whoever else is reading, voila:

I first made the Classic Quiche Lorraine (which is nearly impossible to make outside of France being that real Lardons are only made by French butchers) and a Feta and Sauteed Leek Quiche.

You need: for one pie
-Two leeks (chopped into two inch rounds)
-1tb Butter
-Salt and Pepper
-1 clove of garlic
-5 eggs
-1/2 cup heavy cream
-1/2 cup Feta Cheese
-1 pie crust
-2 Tbs. Sour Cream or Creme Freche

So... foam some butter in a pan and sautee the leek rounds on either side until they receive a decent amount of coloration. Season accordingly. In the meantime, throw your pie crust into the a 350 degree oven for 5-minutes to prime it, you can place foil and beans so that it doesn't puff, but I find it doesn't really changed the final product. Mix your eggs, salt, pepper, sour cream/creme freche, cream, and feta to make the batter. Once the leeks are done, place them carefully (you will see how fragile they get) into the empty pie crust. Pour the batter over the leeks so it comes to the rim of the pie crust. Reduce the oven heat to 325 and bake for 45-minutes, until golden brown.

I like to use the Marie Calendar's crusts because they taste better, but you can make your own Pate Brisee if you are patient enough.