The richer the milk the more delicious the custard.
I often use a mixture of half and half, cream and
milk to get to the total of 1 2/3 cups.
Favorite fillings- (optional)
half of a yellow onion,finely chopped and saute until tender
6 strips of bacon, ground sausage, ham
chopped, cooked spinach, broccoli flowerettes
Instructions
Prepare pie pastry to fit a 10-1/2 inch pie pan. Crimp the edges of the crust and poke the bottom with a fork. Bake at 425 until very lightly golden. Let cool.
In a bowl, mix together the eggs, cream, and milk until thoroughly blended. Add the cheese.
Place any additional fillings into the bottom of the crust. Pour egg mixture into the pie crust, making sure to spread the cheese evenly over the bottom of the pastry.
Bake 45- minutes. It is done when you can shake the pan and the quiche is solid and does not jiggle. If the top is getting too brown, cover with foil until done. Let cool 10-15 mins before serving.
Originally Submitted
1/28/2012
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