The wholesomeness of a homemade quiche brings kitchen magic to the table. The crust, when homemade, is most special and fresh ingredients make the difference. Personally, I like to use a quiche pan that has been passed down in my family. The quiche pan is shallower than a regular pie pan and has fluted edges. The dough can be made a day ahead and wrapped tightly in the refrigerator before rolling it out. It is fun to explore various ingredients; but, one combination that works well is 1 cup of whipping cream and 3 eggs mixed well until smooth. Add 1 cup of shredded fresh Gruyère cheese, a dash of white pepper, and a dash of nutmeg. Top the quiche with thin slices of grilled yellow squash and zucchini for a grand fall look. Fresh spinach added to the egg mixture is delicious, too. Some prefer chopped sautéed onion and cooked bacon. Just be sure to drain and pat dry any cooked ingredients so that the quiche doesn’t have a watery appearance. A fun addition is to twist additional dough into very thin bread sticks and bake the bread sticks separately. When the quiche is baked and still hot, press the cooked (twisted) bread sticks (in a spiral spoke shape) into the mixture for a grand design. Baking fills the home with pleasant aromas and creates the best memories. Welcome your family to the table with your own quiche creation. © Kelly McBride Loft