I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing.