You know how I said I always make two pie crusts, even when I only need one?
This is why. Growing up, quiche was one of the ultimate treat meals in our house. Few things beat a flaky crust and a rich, eggy, cheesy filling. Traditionally, my mom makes quiche with swiss cheese and a layer of asparagus. I've branched out and starting tossing in whatever combination of fillings I have on hand.
This time it was thinly sliced, caramelized onions, a scattering of sundried tomatoes, and some fresh basil. I used Pyranno rather than Swiss, for a little more flavor.
Classic quiche (makes 4 - 6 servings)
Place in a 9" pie crust:
Whatever filling you desire
Beat in a medium bowl:
1 cup milk
Add to milk mixture, then pour over filling:
1 small onion, minced (if you don't already have onion in your filling)
1/2 lb shredded cheese
1 tsp salt (adjust if you are using a salty cheese)
1/8 tsp pepper
Bake at 350 degrees for approximately 45 minutes, until the top is lightly browned.
Go ahead and try to resist a second slice.