Basic Quiche by Shelly

I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie...

I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I ...

This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded...

This recipe was very easy and the results very nice. I used prepared pie crusts and half milk for the filling and the results still came out very custardy with a soft, toothsome texture. In co...

Fantastic! Only mod. I made was an extra egg and I used 1/2 the cream and 1/2 1% milk. Also I par cooked my pie cruse for 5 min @ 400 degrees to crisp up the crust a bit. Cooked quiche for 45- ...

This is the best basis quiche recipe I've tried and I've tried many. It is very favorfull. My 5-year-old triplets love it.

Too much milk in this recipie. Reduce to 1 & 1/2 cup. Flavor was good though and I will use again with the milk reduction.

Very simple and very good. I did use all mozzerella cheese rather than the speciality cheese. It got raves from my family and friends.

easy, simple and direct, add what ever you like and this turns out great every time to say nothing about different each time since this is a basic recipe and I can add any left over I have.