6 eggs
4 cups of shredded cheese (your choice*)
fillings (your choice*)
spices and herbs (your choice*)
1 frozen, premade deep (2") pie crust
1 tablespoon melted butter

Preheat the oven to 425.

In a medium to large mixing bowl, mix (whisk) the eggs, melted butter and any ingrediants you find in your cubbards and/or fridge*, and three cups of your favorite cheese. Pour mixture into frozen pie crust and top with remaining cup of cheese. Place the pie tin on a cookie sheet and place in oven for 30-35 min. or until a knife comes away clean when stuck into the center of the quiche.

I love making quiches. The beauty of a quiche is that most people think that they take a lot of work but in actuality they are very simple to make. If you want to spend a little extra time on them, it shows and pops the quiche from delicious to extraordinary.

*They are easily customizable, plus you rarely have to take special trips to the store for ingrediants. Anything can be put in them. Keep in mind tasteful balances and they become a quick and savory joy for the mouth.

Quiches I Have Made-

Good Ol' Stand-by Broccoli Quiche: Some Worcestershire sauce, fresh (or frozen) chopped (as big or as little as you like) broccoli, garlic powder and sharp cheddar.

If You Like Asparagus Quiche: Steamed asparagus, mozzarella, red pepper flakes, ground black pepper.

'Shroom Quiche: Baby portabellas (sliced) ((I like these because they are meaty)), basil, marble jack, Worcestershire sauce, sprinkling of ground black pepper, ground mustard.

Mexi-Canny Quiche: Salsa, button mushrooms, pepper jack, pepper/salt, and lemon juice.

The options are endless. Remember, if you're going to use meat (and a lot of people say a quiche isn't a quiche without some ham), cook it before baking it into the quiche.

I like throwing a key-element of the quiche onto the top of the cheese for garnish to make it easier to identify which quiche is which, because I tend to make them in batches.