Cheese is also very helpful if you have a surplus of eggs. Boy, do I have a lot of eggs. The Ladies are cranking them out left and right, which is a lovely thing to have too much of. Luckily, I also have a stash of good cheese on hand (I do live in Wisconsin, after all). Both of these surfeits means, it is quiche making time!
Quiche is a great combination of omelet and pie. Who doesn't love pie? Right? It is ridiculously simple to make quiche: Just par-bake a pie crust in a pie plate for 10 minutes (you can even use one of those pre-made ones, it comes out just fine), and then fill with a combination of whipped eggs, half-and-half, and your favorite ingredients. My latest quiche creation was made up of cheddar cheese, bacon, minced garlic, minced shallot, and a dash of salt and pepper. I've made Greek-style quiches, with feta cheese, sundried tomatoes, olives and oregano. I've made hearty sausage and mushroom quiches. You name it, you can put it in a quiche.
Of course, you could also make a frittata with your eggs and cheese. I've done that too...but then, it doesn't have the ambiance of PIE. Oh, me oh my, I do love pie!