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Spring is here! I'm not sure if it's because this past week was spent 'springing forward' or if it's a change in the weather lately, but I can see Spring quickly taking over! There's nothing that welcomes spring in more than a nice effervescent beverage that's full of the good stuff.

What good stuff? Fresh fruit, berries, and herbs straight from the garden! I'm really lucky to have fresh herbs and a lemon tree at my disposal. Two of my favorite spring fruits are lemons and blackberries. This is a classic flavor combination that always adds a little happy to my day, and trust me, I need some happy lately.

Blackberries have always been a favorite of mine. I remember when I was little and we lived on the coast of Oregon for a few years. Once the sun started to sprout through the coastal clouds, I knew it was the time of year when blackberries ran rampant. I could literally walk out into my backyard and pick a basket of perfectly ripe blackberries. Yum. ...Oh, how I miss those days!...

When I was growing up, quiche was basically a staple in our house. My dad would usually go through the fridge and use up any leftover meats, cheeses and vegetables to make a hearty quiche which was typically served with soup or a salad of some sort.

Quiche is definitely a good way to use up leftovers.

I've always loved quiche. It's sort of like having breakfast or brunch for dinner in my opinion and generally when you think of quiche, you don't think healthy or low calorie by any means.

The quiche of my childhood always had the usual pie crust at the bottom, so when I started off cooking I tended to follow suit. A few years ago though, I stumbled upon the idea of a crustless quiche. ...Why not? The crust to me always just seemed like wasted calories anyway...