Booooo! Get out of here with that reasonable and accurate analysis! We're not here for truth, we're here for shower facts

(Yes you are correct, eggs =/= chicken as an ingredient. You learn this when you try to use pureed chicken breast as an egg replacement in cake. It was a meaty cake)

According to the way my dad makes "quiche" it's an ommelette with more cheese than egg set inside of a pie crust.

I made one yesterday. I tried using 100% butter in the crust instead of 50/50 butter/shortening. It was delicious. Harder to work, i wound up putting it in the fridge for a couple hours so that I could work it before it got too soft, but absolutely delicious. Melt in you mouth top crust, with just the right about of flake.

I also made the rue thicker than usual, knowing most of it would be lunch later this week. After resting for an hour it had the consistency of a fresh quiche, almost like a custard. Thus my shower (kitchen) thought