Like we always say, “Once you learn the basics, you can do almost anything”. Use this egg to cream ratio with any quiche you want to make. You can use full fat cream, half and half or milk. It all depends on you diet and your eating habits. Non-dairy milks work well too
(1) 9 1/2 inch/ 24 centimeter pie crust partially blind baked
1 ½ cups/375ml whipping cream or half and half or milk
½ teaspoon of salt
1/4 teaspoon ground black pepper
Pinch of nutmeg
Preheat the oven at 375F/190C/Gas 5
Beat the eggs, cream and seasoning in a mixing bowl until blended. Check seasonings. Pour into blind baked shell. Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the custard has puffed and browned.
If using cheese
1/2-1 cup/60-120g grated cheese (your choice)
Place in blind baked shell then pour in the egg mixture and bake.
We used cheddar and added 4 scallions/green onions cut up.