Preheat oven to 350F. Beat the eggs. Brush pie shell with beaten egg and pre-bake for 5 minutes. Allow to cool for a couple of minutes. Combine cheese and filling material and place in pie shell. Dust with salt, pepper and herbs. Combine half & half and eggs and pour over all. Leave a little room for expansion. Bake 30-40 minutes (golden brown and a knife inserted in the center comes out clean). Allow to rest for about 10 minutes before serving. It is a good idea to place your pie pans on a cookie sheet just in case this boils over. Re: measurements. Since you generally buy a dozen eggs, frozen pie shells come two to a pack, half and half is sold in Pints and it is easy to buy a big enough brick of cheese, I usually double this and make two quiches. They freeze well and make great leftovers and are a wonderful breakfast. Re: fillings ... anything you want. Suggest spinach, chopped brocoli, onion, green pepper, crab, shrimp, sausage, bacon, ham, turkey, etc.
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|Serving Size: 1 Serving (1557g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1933 (63%)|
|Amt Per Serving||% DV|
|Total Fat 214.8g||286 %|
|Saturated Fat 91g||455 %|
|Monounsaturated Fat 76.8g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 4438.2mg||1366 %|
|Sodium 3005.3mg||104 %|
|Potassium 1987.3mg||52 %|
|Total Carbohydrate 123.8g||36 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 118.6g|
|Protein 167.6g||239 %|
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Calories per serving: 3088
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