Why does the addition of a crust make a quiche so much more superior than a frittata? Oh, that's right, it's the carbohydrates. As Neil and I were waking past a bakery on Sunday, he nudged me and, regarding the mouth-watering aroma coming from the shop, said "You know what that nice smell is? that's carbohydrates". Thanks Neil. The slight trace of smugness in his voice made me want to scream. So, after buying a new cookbook and looking at umpteen images of gorgeous looking vegetable quiches, I had to have one. The quest for a low carb quiche crust began.
