So I made the crustless quiche a few weeks ago.
Last night, I made a regular quiche with a crust for my 84 y.o. mom and her 93 y.o. sister to have for breakfast this morning.
I'm kind of pissed because the crust bubbled up even though I did poke it a thousand times with a fork, and I did bake it a little before filling it.
I filled it with:
a layer of shredded cheese, I used some sharp cheddar and a little mozzarella and maybe a few grates of parmesan.
Then a layer of diced, cooked bacon.
6 eggs beat until smooth
add 1 cup of milk only I used half/half
beat that until it's nice and smooth
add salt, pepper, thyme or whatever to taste
Pour it into the pie crust
Bake at 375 for 20 minutes
the middle will be jiggly when you take it out that's okay it will continue cooking, just leave it alone for a few minutes.
I make the crust for the quiche and then lay it out on a cutting board. I use a fork to poke holes in it. Then I flip the crust and poke holes all in it again. That gives more coverage and makes sure the holes completely penetrate the crust.
The parm adds a great flavor, doesn't it? This is a lot like my recipe, I think.
I always blind bake my crust when making quiche or most any baked pie.