Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.

There was enough ham and mushrooms left over to make one more quiche which
I did Tuesday evening. This time I added 3 or 4 dashes of dried thyme,
baked it, let it cook for about 30 minutes or so before slicing. It was
really disappointing but I refrigerated the rest.

Thursday evening I decide to eat another slice and if it was as disagree-
able as it was Tuesday it would go in the garbage for Friday pickup. Oh
my, the thorough chilling improved the taste immeasurably! I was tempted
to add a dash or two of granulated garlic but thought I would just go with
the thyme. Maybe next time.