Treat quiche as a savory custard. You can add anything to it: onions, mushrooms, artichoke hearts, asparagus, ham, shrimp, fish (salmon is very good with roasted garlic), spinach, tomatoes or peppers, just drain any really, really well so you won’t water down the eggs. For a quiche with the smoothest consistency, beat together very well six large eggs and 2 cups of heavy cream; you can use half-and-half in a pinch, but milk, even whole milk, won’t give you the best meld. Season with salt and pepper; nutmeg is traditional, but I never seem to have any on hand. Pour half of this mixture into an 8-in. crust, add whatever other ingredients, then pour on the rest of the egg mixture. Top with a little more cheese for dining room drama and bake at 375 for about 30 minutes or until the top is puffed and slightly browned. Cool on a counter rack and brush with melted butter before slicing and serving. A good butch quiche such as a Psilocybin Popeye (mushrooms with spinach) goes well with Pilsner. And lots of it.