This is a delicious variation of the quiche. The recipe makes two,so tightly wrap the second quiche after baking and cooling and store in the freezer for future use. Defrost and reheat in a 250 degree oven until heated through.From the R.S.V.P. section of a September 1978 Bon Apetit magazine from The Cottage Crest restaurant in Waltham, Massachusetts. Serve as a hearty breakfast with a side fruit salad, or for lunch or a light dinner with a side salad.