O.K, so “custard pie” is just another name for “quiche.” And there are endless variations on this dish: all you need is a little imagination on the different components that might taste good together. But it shouldn’t be a “throw everything you’ve got together” type of pie. Use discretion and limit the ingredients down to a few fresh ingredients that you know you enjoy tasting together.

Custard Pie featuring sauteed Vidalia onions and mushrooms, asparagus, and gruyere cheese in a house-made crust
Eddie’s “jeweled” brown rice salad with English peas, diced red peppers, scallions and a light red wine vinaigrette