QUICHE

One of the first things I learned how to make/bake was a quiche, and have never forgotten the basic principles to a perfect quiche every time.  Quiches are very simple to prepare and make a great impression when entertaining; people always think you spent hours preparing it. Once you have your basic binding ingredients, the rest of the fillers are up to you.
On this recipe I was trying to experiment with a new pie crust recipe in a 90 degree Santa Clarita weather and needless to say, it did not turn out good.  For this recipe I had some grilled leeks from the nite before so I decided to add them in and, if I may say so myself, AWESOME!

Anyhow, here's the basic quiche ingredients:  pie crust (store bought OK if you don't have the time), 4 large eggs, 1 1/2 cup half&half see, very simple; if you use these ratios at all the times you're quiche will turn out great.

QUICHE

Ingredients:                                                                           Serves:  8
1        pie crust
4        large eggs (room temperature)
1 1/2/ cups half-half
1/3     cup chopped onion
1        package frozen spinach (10 oz) or 1 cup fresh cooked broccoli or green vegetable or choice
1        cup cooked italian sausage (chicken, pork or beef) or bacon
3        ounces gruyere cheese (grated)
3        ounces medium cheddar cheese (grated)
1/2     cup grilled leeks (diced 1/2")
1/2     teaspoon thyme 
1/2     teaspoon tarragon
1        pinch nutmet
3/4     teaspoon salt
1/2     teaspoon black pepper

Preparation:
Preheat oven to 375 degrees.  Fit pie crust on a 9 inch pie plate.  In a large bowl beat eggs and half-half, add herbs, salt & pepper.  Begin layering ingredients onto pie crust, vegetable, meat, onion, leeks, cheeses; pour egg mixture over it.  Cover with aluminum foil and bake for about 1hour 20 minute, after 45 minutes remove foil and bake until golden brown and egg mixture its set.
Tip: If you're pie dish its over flowing; place on top of a cookie sheet.