With so much going on in my life, I have found a needed diversion in my kitchen: The pursuit of the perfect crustless quiche. In the past two weeks, I have tried the following varieties: Artichoke, fennel and brie; turkey bacon, carmelized onion and Havarti; and apple-smoked bacon, onion and salmon. The other variable is always the egg-to-dairy mixture I carefully pour on top which has always been some artery-clogging combo of fresh dairy cream or Half & Half. (Note: cream and eggs are perfectly acceptable on the Atkins Diet to which I - er, fairly often - subscribe.) Sometimes, I use 4 eggs; other times, 3 or 5. Each quiche was satisfying in its own right, for various reasons, but perfection? Not quite. Yesterday, I broke the mold and did an asparagus & carmelized onion, Swiss/Gruyere cheese blend in a base with 1/3 fresh cream, 1/3 Kefir, 1/3 low fat ricotta cheese and 4 eggs. As Henry Higgins said about Eliza Doolittle: "By George, she's got it! By George, she's got it!!!"