1 1/2 cups heavy cream, or half and half, or milk (more fat makes it richer)
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
1 cup shredded cheese
fillings of choice (crumbled bacon; cheese; broccoli; ham; tomatoes, feta, parsley, and basil, etc.)
Instructions
Beat the eggs with a whisk or fork; fill them with lots of air.
Add milk, and mix in fillings.
Put crust in 9-10inch pie pan, and pour in mixture.
Put foil around the edge of the crust to keep it from burning. Bake 350-375 degrees, for 25-35 minutes. You can tell it's done if you shake the dish and the middle of the quiche jiggles just a little. It should be moist, but not wet. Let it sit for a couple minutes before cutting.
Originally Submitted
11/26/2010
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