I have made quiches for years and they used to be watery because I tended to use skim milk and too much of it. This is a flexible recipe that you can put anything in as long as you get the proportions of egg and mild approximately right. Merlin and I converted a nephew who was really put off by the idea of egg pie for supper on one of our family beach weeks. We served it to The Next Generation (including the nephew) to good reviews many times.
1 or more homemade or frozen (guess which one I usually use?) pie crust, unbaked.
Scatter on the crust
Bake it at 350 until it does not look jiggly when you jiggle it. And/or, is reasonably firm in the center.
Serve it; feel free to tinker with proportions, add an egg, etc.
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