Introduction, or getting stuff out of the way

Things to start with: I would paste the wikipedia entry for quiche all up in here, but that's fairly tacky. I am operating on a definition of quiche forged at Presbyterian church Easter breakfasts, pot luck brunches, and other events where all the church ladies (and men!) get to bring their signature dishes and it is delicious for everybody. As such, for my quiches, I am using the bare-bones of a quiche recipe found in my church's cookbook for middle-class presbyterian folk (lots of thing + mayonnaise = thing salad), the important parts of which go as such:

4 slices bread, chopped into cubes and baked until browned kind of
1 1/2 cups of half and half
5 eggs
1/2 cup flour

You put the wet stuff in a bowl and beat it, put in the flour, put the bread cubes in the bottom of your greased quiche dish then whatever you're putting in the quiche on top of that, then pour in the wet stuff, then bake at 350 for an hour

And there you have a quiche! It is a clever clever recipe because the bread cubes sort of drift to the bottom and the sides to form a crust, so you don't have to bother with the nonsense of buying one (gross) or making your own (time consuming).

From this, I will proceed to experiment, play around, and otherwise tinker with additions, fillings, toppings, and all other manner of Frankenstein-esque changes to this noble recipe. My goal is to create the ultimate quiche. I'm also going to post the other stuff I'm cooking, so that when in the future I am famous and people read this blog they will know what is good and what is bad to eat when you are eating cheap and delicious, and avoiding ramen on account of worryin' about hypertension. They will also know how run-on sentences should be in the vogue if I have not made them so already.