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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Crazy About Quiche

Claude Dejean, right, dresses as an 18th-century forest warden, beats the drum to celebrate the completion of the world’s largest quiche Lorraine in Paris. The 16-foot-wide quiche was prepared over 16 hours using 1928 eggs, 156 pounds of bacon, 125 quarts of milk and 122 pounds of butter. Chef Alain Marcotullio, who led the team of 30 cooks, hopes his effort will be recognized by the Guinness Book of Records.