Yield: 1 Servings
|1 cup||Grated Cheese|
|1 cup||Half & Half|
|1 \N||Unbaked Pie Shell|
|1½ teaspoon||Herbs (your choice)|
|⅛ teaspoon||Black pepper|
Preheat oven to 350F. Beat the eggs. Brush pie shell with beaten egg and pre-bake for 5 minutes. Allow to cool for a couple of minutes. Combine cheese and filling material and place in pie shell.
Dust with salt, pepper and herbs. Combine half & half and eggs and pour over all. Leave a little room for expansion. Bake 30-40 minutes (golden brown and a knife inserted in the center comes out clean).
Allow to rest for about 10 minutes before serving. It is a good idea to place your pie pans on a cookie sheet just in case this boils over.
Re: measurements. Since you generally buy a dozen eggs, frozen pie shells come two to a pack, half and half is sold in Pints and it is easy to buy a big enough brick of cheese, I usually double this and make two quiches. They freeze well and make great leftovers and are a wonderful breakfast.
Re: fillings ... anything you want. Suggest spinach, chopped brocoli, onion, green pepper, crab, shrimp, sausage, bacon, ham, turkey, etc.