For a good quiche:

1. Always precook the pastry shell a bit. This prevents that soggy bottom. Use your favorite pie crust or the commercial pie shells.
2. Remove unnecessary moisture from the vegetables by cooking them a bit before they are placed in the egg mixture.
3. Have your eggs at room temperature, they will blend much more easily.

Quiche egg mixture:

• 4 eggs (room temperature), beaten
• 3/4 cup cream
• 1 1/4 cup milk

1. Blend together.
2. Place meats and vegetables in bottom of partially-baked pie crust. Pour egg mixture to fill the shell.
3. Bake at 375° for 30 or 40 minutes, or until a knife inserted into the center of the pie comes out dry.
4. Let cool 10 minutes before cutting and serving.

I recommed that you use regular nine inch pie crusts. Depending on how big the eaters, you can get 6 to 8 slices per pie shell. The above egg mixture will fill 2 nine inch pie shells, or one larger one.

I like swiss cheese and broccoli, seafood, asparagus, leek, or cheddar and bacon. You can use any filling you like, prepare and place in pie shell and pour egg mixture to fill. The more filling, the less egg mixture.

(Bob)