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[quote=Anonymous]Happy Saturday DCUM. I ma having a small brunch tomorrow and serving quiche to a mix of meat eaters and pescatarians. I plan to keep the quiche simple— sautéed leeks and Gruyère— and then serve some crumbled bacon and smoked salmon as “toppings” folks can spoon on. I was planning to dice up the salmon to make it similar to the bacon crumbles. Does that make sense? Ok to serve it cold or should I warm it? I don’t normally eat it, hence my uncertainty. Also, note that I am not serving bagels or other bread (aside from sweet scones) so no one will be make a sandwich with it. Thanks. [/quote]
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