My Sister Hates Eggs, Except When It Comes to Quiche

Eggs aren't so bad served in pie crust with cheese and ham, huh?

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Weeknight Cooking

Weeknight Cooking



For as long as I can remember, my twin sister Nicole has hated eggs. Not a single person in my family — including Nicole herself can pinpoint when or even why this aversion started, but all the years that I’ve known her, I’ve only ever seen my sister eat eggs once. And let’s just say that moment didn't exactly end on a delicious note... My sister can’t even stand to be in the same room as me when I’m cooking eggs in a frying pan. “That’s the worst smell in the world!” she’ll shriek every time, before running to her bedroom, where she’ll continue to hide until I’ve finished eating. And while she does enjoy lots of things that are made with eggs like cakes, cookies, brownies, breads, when it comes to eggs in their purest form, she downright refuses to give them a chance.

So, when my mom decided to make Food Network Magazine's Ham and Gruyere Quiche on a whim a few weeks ago, the very last person I expected to go head-over-heels for it was my sister. To be honest with you, I was shocked, and I still am.

The quick and easy recipe calls for three large eggs so my sister was definitely able to taste them when she took her very first bite at the dinner table that night. But it was the buttery pre-made pie crust that the egg mixture was nestled into, and the smoked ham pieces and shredded gruyere cheese that were mixed into it that ultimately convinced Nicole to give the quiche a try and actually made her enjoy it too!

While she didn’t finish the entire slice, Nicole did eat a majority of it which my mom, dad and I all took as a win. Noting the crunchiness of the pie shell and the smooth meltiness of the gruyere as her favorite parts, Nicole even suggested that we add in sliced mushrooms or tomatoes next time. Yes, you read that correctly there’s going to be a next time!

So, while I don’t think my sister will be chowing down on a plate of scrambled eggs with me anytime soon, it’s still really nice to know that we’ll always have quiche.

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