New Year's Quiche

Yesterday's Wednesday;'s Dining section in the Times had a recipe for quiche. This is a great dish to serve in the upcoming days. it;s not only a party dish but a super easy one to make. Plus you can vary it to suit guests tastes.

The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.

Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.

There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!