Quiche

pie crust dough

cooked and dry fillings
5 eggs

2/3 C cream

1/2 C milk

3/4 t salt

Shape and partially blind bake crust.

Preheat oven to 400.

Place fillings in crust.

Beat eggs until whites and yolks are well mixed.

Add cream and whisk until uniform.

Add milk and salt.

Pour over fillings.

Bake at 400 for 15 mins.

Tent with foil and turn heat down to 350.

Bake 50 mins or until center is puffy and golden near edges.

Let cool 20-30 mins before serving.

Will keep 4 days, covered, in the fridge.

Adapted from "Pie for Everyone," courtesy of Petra Paredez