Frenchy Quiches

This morning I pulled the French Sheep's Milk Feta chunk I've been saving out of the fridge and put it to bon use. Instead of just eggs and fixins in a crust, I took the advice of an old hippy cookbook and made a crème anglaise style filling instead. Yes. Adding some half n half n flour, then putting into the magical modern cauldron which is called KitchenAid, the custard quiches turned out to be a little bit transporting. While they were baking I did the dishes, and everyone knows a meal tastes better when the dishes are done. Thanks to my quiche picture model. Un bon oeuf.