Above: Chef Arleen Lloyd
Eggs, cream, a pinch of salt create the most wonderful magic in both the savory and sweet worlds. Join us as we venture into the world of quiche; the crusts, the fillings, the tricks and the what not to do's that are responsible for this mouthwatering treat. Join Chef Arleen Lloyd on June 22nd, 2011 at 10a.m.
*Bring an apron, closed toe shoes, chef's knife, 2 quiche pans (deep dish pie pans will do) and containers to transport your creations home.