I am very fond of quiche. I make it quite often, because I think it is delicious, it is cheap and easy to make, and it travels well. I make individual serving quiches (scale this recipe back to use only egg, or make three small quiches) and take them to work for lunch. I often make it when I cook for other people, because most people seem to like it.
I actually don't like eggs very much, so it's a little surprising that I like quiche so much. I don't mind eggs as long as the whites and yolks are mixed, but I usually prefer to eat other things. I can't stand eggs if they are hard-boiled, fried, poached (worst of all), etc. The eggs in quiche are diluted and made more palatable by cream and seasonings, I suppose.
I probably would never have even tried quiche (because of my dislike for eggs) but my dad had planned to make quiche to bring to some family gathering and he got sick so I made it instead. I figured that since I made it, I ought to try a little, and it turned out that I liked it after all. I guess I was about 12 at the time and this was one of the first things I cooked for anybody outside of my immediate family.
You will need a partially baked pie shell. Here is my recipe for pie crust. You can halve the pie crust recipe and get enough dough to make one regular or three one-serving quiches. Roll out the dough and put it in the dish. Then put a piece of foil inside the crust and fill it with dried beans. Bake it at 375 for about 8 minutes. Take it out of the oven, remove the beans, poke holes in the bottom and sides with a fork, and put it back in the oven for 2-3 more minutes.
Ingredients
Beat the eggs well and add the cream. You can replace part of the cream with milk if you like. I do this if I run out of cream, but I always try to use at least 1 c. of cream. Beat well. Add the salt and pepper and nutmeg. I think that I use approximately 1/4 tsp. of pepper and nutmeg, and I sometimes add more salt, depending on what I'm putting in it.
I make quiche lorraine (bacon) or spinach quiche most often, but you can really put just about anything in them (you might need to change the seasonings though). Quiche made with chorizo and finely chopped, sauteed green peppers and onions is one of my favorite ways to have it. I often make quiche in order to use up leftovers, particularly if there aren't enough of them to eat on their own. Try Mastering the Art of French Cooking if you are looking for quiche recipes. Every one of them that I've made is good.
Pour the filling into the partially baked shell, cover the top with grated Gruyere (you could use just about any cheese, but I like Gruyere, though sometimes I use cheddar). Bake at 375 for about 30 minutes, or until done (it might take longer -- it always does in my oven). It should puff up and be fairly firm.