Basic Quiche by Shelly

I used 4 oz of cheddar in the bottom of store-bought pie crust molded to 10"x1.5" glass quiche dish. I added 1 chopped, large yellow pepper, a half cup of sauted mushrooms and about 4 oz of chorizo sausage. I took another reviewer's suggestion and used 6 eggs but added 1/2 cup of evaporated milk instead of half&half or regular milk. I added some dollops of goat cheese on top. I used the bake times suggested but dropped the temp 25 degrees both times due to the glass dish. Came out SO good!

This is my go-to base quiche recipe which I have made probably 20 to 30 times. I make a larger crust to fit a standard sized quiche pan (try a no roll oil crust). I change up the cheeses plus add fillings of choice. Using a 9" regular pie plate only allows for a small amount of fillings, so invest in an inexpensive quiche pan. Make a pie shield ring out of foil to put on once the crust edges are your desired color. All ovens cook different, cold ingredients take longer to cook. Time in a recipe is only to be used as a guide and not exact time.

I made this as directed the first time and while it was soft-set, it was delish! I made it again and added another egg, and it was still amazing, just a tad more firm. If you’re looking to cut a few calories, use half cream and half milk. It’s amazing with caramelized onions!

Very easy to make and delicious! However, you'll need to play with the creamer-egg ratio if you're adding fillers. I made two simultaneously and glad I did as one turned out a little soggy (too many mushrooms and spinach that leached water into the quiche) and the other one perfect. Here were my adjustments for the perfect one: - 1 cup half-half - 4 eggs - About 4 oz. spinach & mushrooms The consistency was great and it tasted phenomenal. One other adjustment I'll make next time is to cook the pie crust empty for about 10 minutes at 350°. Not necessary but I think it will get the bottom of the crust crisper. Bon appetit!

Very easy to make and delicious! However, you'll need to play with the creamer-egg ratio if you're adding fillers. I made two simultaneously and glad I did as one turned out a little soggy (too many mushrooms and spinach that leached water into the quiche) and the other one perfect. Here were my adjustments for the perfect one: - 1 cup half-half - 4 eggs - About 4 oz. spinach & mushrooms The consistency was great and it tasted phenomenal. One other adjustment I'll make next time is to cook the pie crust empty for about 10 minutes at 350°. Not necessary but I think it will get the bottom of the crust crisper. Bon appetit!