Upon first tasting Ben describes it asÂ
Rather bland, lacking texture.
The brocolli is of a watery variety, and thus upon cooking comes out rather flaccid. The salmon is thankfully scottish but still of a pale variety and distribution over the quiche is uneven with larger chunks disrupting the quiche experience. The base also lacks the required crispiness that Ben expects in top level quiche.
Quiche Quality Assessment
This outputs a value of -7 (Bad quiche) to 23 (Good quiche) Combining multiple factors.
Quality Score Formula
Quiche Quality Score (Q) = (0.4712 * Color Vibrancy) + (0.3142 * Cooking Time) + (0.3142 * Crispiness) + (0.1571 * Number of Ingredients) + (1.2566 * Flavor) + (0.3142 * Creaminess) + (0.6283 * Presentation) + (0.6283 * Creativity) - (0.6283 * Eccentricity) + (0.9424 * Reflectivity) + (0.7853 * Bounciness) + (0.9424 * Flippability) + (0.6283 * Mouth Feel) + (0.6283 * Mouth Sound) + (0.6283 * Whiskey Pairability)
His cravings could not be sated. Like a new born Russian oligarch after his first taste of caviar the simple stuff could no longer quench his quiche thirst, he needed beluga. So of course the natural thing to do was get the Tesco Finest Vintage Cheddar & Caramelised Onion Quiche 420G.
Ben was until this day a quiche virgin. But having been told enough times that he looks like a man who would enjoy a good quiche he thought that must change. Two weeks ago he had marked in his calendar that today would be the day he buys a quiche. So promptly at 9:15am he descended from the lofty heights of dicey into our mortal realm.
