- 1 pie crust, unbaked
- 1 cup shredded cheese of choice (we used provolone)
- 6 eggs
- 3 cups whole milk
- ¾ tsp salt
- Fresh ground pepper to taste
…and Fillers of Choice:
- 1 cup chopped fresh asparagus
- 1 cup chopped ham
Preheat oven to 375°F. Pre-bake pie crust for 5 minutes then remove from oven (this prevents it from getting soggy). Sprinkle half of the cheese on crust, then top with other fillers. Combine milk and eggs in blender, add salt and blend to desired consistency. For a fluffier quiche, blend longer. Pour into crust. Sprinkle remaining cheese on top of quiche.
Bake for 55 minutes or until golden brown on top and cooked through.
These freeze wonderfully. If you would like to freeze one for later, cool it to room temperature then wrap in plastic wrap, then foil. Label, date, and place in freezer. When ready to reheat, allow quiche to thaw in refrigerator, remove foil and plastic wrap, then cover lightly with foil. Preheat oven to 350°F and bake for about 15 minutes until heated through.