My husband, Craig, who purportedly hates both pastry of any kind, as well as “eggy” dishes will happily gobble down quiche. Know why? It’s tasty and pretty simple to throw together with leftovers.
First you start with your crust. You can use a frozen one. I’m not particularly fond of them and prefer using Cook’s Illustrated’s recipe for the perfect vodka crust. It’s easy, albeit a little time consuming. I swap out home-rendered leaf lard for shortening. Pig fat always tastes better.
I think I used a dozenish eggs, about a cup of cream, and salt and pepper. Once the crust comes out of the oven, start layering in your fillings. I did 2 layers of each, weighting the second layer of cheese (which should be the top)heavier than the first.
Bake it until it’s no longer liquidy in the center (it will continue to firm up after it comes out of the oven) when shaken gently. I removed mine about 20 minutes into baking as the pie crust edges seemed to be browning up a little. To prevent them from burning, I make some protector thingies out of foil to cover up the crust a little.
Other good fillings:
Basically any leftovers that aren’t going to exude large volumes of liquid when baked