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Making quiche?
As I mentioned in another thread, I want to cook a Mothers' Day brunch for my mom. Anyway, I happen to have some goat cheese and some chives in my fridge, and it occurred to me that that combination would taste really good in a quiche or a souffled omelet - neither of which I have ever made before. So my question is, would those be difficult to pull off? Which is easier? Will it probably go alright on the first try, or would it be better to practice first? Are any special techniques required that might screw me up?
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