I can always go for a quiche!
Well, actually my favorite is more like Lorraine with spinach. I also like to take a basic Lorraine recipe (Swiss cheese - no Velveeta, American processed Kraft's Singles, or Chedder, please) and use shrimp, crawfish, crab and/or oysters (or a mixture thereof) in place of the ham - but you have got to keep the bacon juice.
It's ironic - I was looking around yesterday in preparation for "spring cleaning" (making a plan of attack) and when I saw my quiche plate/pan/thingie (Pyrex French White Quiche thing) realized that I hadn't made one in about a year.
Way too easy to make to not indulge myself more often ...