It’s time for a good winter quiche! My mom gave me a quiche dish decades ago, which is shallow with a scalloped edge; so, I recommend starting with an authentic quiche dish. Prepare your favorite pie crust dough. Bake the pie crust, first, at 375⁰F for about 7 to 10 minutes, weighed, until lightly brown. Next, enjoy the grand exploration of quiche flavors: goat cheese and sundried tomatoes; chicken and spinach; ricotta and zucchini; eggplant and Jarlsberg cheese; smoked salmon and crème fraiche; ham; mushroom; and exciting fruits for a sweet quiche-style, called tarts, including pear and gorgonzola. For a classic quiche use Gruyere cheese. *Note: your goal is to add 1 cup to 1 ½ cups of your cheese of choice. When using non-shredded cheese, such as small amounts of the goat cheese, Ricotta, crème fraiche, etc. mix these with shredded cheese to make up the ratio. Another tip is to utilize ingredients that are not raw. If using bacon or ham, pre-cook and drain it. Once the crust has been pre-baked. Semi-fill the crust with your creative quiche ingredients. The last step is in a mixing bowl, beat 1¼ cups of half and half milk, ¼ cup of sour cream, 4 eggs and some chopped thyme for flavoring, until smooth. Pour the milk-egg mixture over the ingredients to the top off the quiche and bake at 375⁰F for about 25 minutes until cooked thoroughly. (For sweet quiches called tarts, sugar will need to be added to the milk-egg mixture.) Embrace this famous European legacy, made from the warmth of your own kitchen and this cuisine will change your lifestyle. © Kelly McBride Loft