- 1 10″ deep dish pie shell
- 1-2 cups shredded cheese
- 6 eggs
- 1 1/2 cups heavy cream
- add any veggie or meat to mixture per liking
Bake pie shell at 450° for 10 minutes and let cool before putting egg mixture in. Put aluminum foil down with some uncooked elbow noodles to hold down center of shell while cooking.
Beat eggs first then, add cream, and then add any veggie and or meat. Pour mixture into pie shell and then add cheese. Don’t fill pie shell as quiche will rise while baking.
Bake at 350° for 1 hour.
