Meat loaf (page 331), a classic American favorite, has a much more exciting visual, taste, and texture appeal when wrapped in a Cheddar cheese flaky pie crust. The recipes I have included in this section are my all-time favorites and ones I will be making for many years to come.When it comes to quiche, though I have always enjoyed this custard tart, I have never been able to eat more than a small piece because of its richness. I love a custard filling in a sweet tart or pie, but find it easier to eat because the sweet versions are eaten cold or at room temperature. The cool creamy filling against the buttery crust seems less rich. For this reason, I prefer to serve quiche warm or at room temperature, rather than hot from the oven. This has the additional advantage of giving the flavors a chance to blend and intensify. (I find this also works well for other savory tarts. Potpies, however, which contain more liquid, or gravy, are better eaten hot.)Another great technique for making a delicious savory custard quiche or tart is to use just enough custard to create a soft creaminess and bind the solid ingredients, such as vegetables or seafood.
