I put all sorts of strange stuff in my quiche, but here’s the basics:
9″ pie crust
1 1/3 C shredded cheese
3/4 C cream
1/2 C milk
salt & pepper to taste
Preheat the oven to 375. Press pie crust in the bottom of a pie plate and bake, empty, for 10-15 minutes. This keeps the bottom crust from getting soggy. Beat the eggs, then stir together eggs, cheese, cream, milk, seasonings, and any other extras (meat, veggies, fruit, etc). Pour into empty pie shell. Alternately, beat together the eggs, cream, milk, then stir in the seasonings and cheese. In the bottom of the empty pie shell, make a layer of your veggies, meat, or fruit. Pour the egg mixture over the top. Bake 35-40 minutes at 375.
A few recommendations:
Granny Smith apples, onions, & swiss or mozzarella
red bell peppers, onions, & cheddar
roma tomatoes, peppers, onions, & a Mexican/taco cheese mix
ham, spinach, & swiss
Once (and just once) I had quiche with shrimp in it from Cafe Luna in Champaign. That violates the fish/cheese rule, but it was daring and fantastic. I think basically anything veggie that you can put on a pizza, you can also put in quiche. That may be bold and a misstatement, but it’s a good state of mind with which to approach quiche-making!