The quiche originated in Alsace, a region of France known for it's German influence and good food.

The greatest thing about quiche is it's adaptability to ingredients, temperature and even time of day. You can eat it hot, warm or cold, with onions, meat,cheese, even nuts or fruits. You can eat it for breakfast, lunch or dinner and almost everyone loves it, even those men who supposedly don't eat quiche. Here are some of the best recipes that I have found. I will add more as I find them.

A few hints before baking.

1. You should always prebake your shell, it is best if you do this with aluminum foil on top of your crust and fill it with beans or pie weights. Doing this for 10-15 minutes before filling helps you to have a flaky crust, not a doughy one and keeps the crust from puffing up in the middle.

2. Use a moderately heated oven to prevent the custard from curdling.

3. If you burn the quiche just on top or the filling is not quite done, return it to the oven with a generous sprinkling of cheese on top. You can also add some fresh herbs for decoration. Bake 5-10 minutes at 400*F till cheese is melted.

4. Before blind baking the shell, paint on a layer of egg white to make a protective, wet proof layer to help keep the quiche crust crisp.