so my quiche-quest continues . . .
using standard bought pie crust, rolled out thinner/bigger to work with the deep dish pan . . .
crust got a bit too brown @350' - 'crust shield' will appear next trip . . .
the recipe is great - tastes great, good texture, yadda yadda- but I have a problem . . .
by the grace of somebody other than us, we're in 'the zone' for the eclipse next month.
and we've been invited to host house guests 'for the event' . . .
my quiche uses six strips of diced/ crisped bacon . . . and one of our guests keeps kosher....
so I thought of smoked salmon - but that's so thin/fragile, I'm thinking it will break up into zillions of unidentified objects . . .
so I thought about turkey bacon . . . any opinions on how close tasting turkey bacon to bacon bacon is?
considering other markedly savory options.... corned beef? pastrami? non-pork pepperoni?
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