A Quiche or a savory tart? What do you think?

Who does not know a quiche Lorraine, which has some bacon bits and cheese (like GRUYERE ) added to the custard filling. I am going to let you in on a little secret of mine. I am often asked how I get my quiches so rich and creamy. Well first of all, I choose my filling with great care. I serve my quiches as meals, so I prefer them to be substantial. I like adding potato, butternut, meats, fish and loads of cheese. For me, the custard is just the "glue" that holds the whole thing together. Take this Corn and Polenta quiche, it is absolutely packed with cheese and bold flavors such as smoked country ham. A Blue Cheese Quiche needs  only a small side salad and it will be perfect for a quick supper or light lunch! A firm family favorite is my Broccoli, Feta and Peppadew Quiche- there is nothing bland about this one! So what is my secret?





- Actually I have two? First, the shell. I always use this cheese crust. I might change the cheese now and then just to ring the changes, but adding cheese to the crust, already adds a whack of flavor.