I suppose it could be argued whether I am a "real man" or not, solely due the fact that I am actually authoring this thread, or the fact that I've both made and eaten quiche about a ga-zillion times.
For those that don't get it, there was a book published in the early 80s entitled
"Real Men Don't Eat Quiche"
It was filled with satirical rhetoric about what "real men" do and don't do. They don't drive stick shifts, because they are man enough to let the car shift by itself...things like that. My father had this book, and I remember reading from it. I think that the word girly-man was derived from the word quiche-eater.
Anyways...quiche is a savory dish of baked eggs and dairy, with various fillings, and a distinct crust of short dough, or pastry.
Without further adieu...
Frozen (but defrosted) store-bought pie crust
It has been docked (given lots of air holes with fork so it doesn't proof/puff up as it bakes)
This needs to be pre-baked at 350 for 1/2 hour before actually making the quiche. Stick it in the oven, and prep the other ingredients while it is cooking.
This is the custard mix...in a ratio of 9 eggs to a quart of cream. You can substitute milk or half & half, but it just won't be the same. Get as much air as possible into that mixture, it will make a fluffier end product. Instead of beating the eggs in a circular pattern, beat them back and forth, this will provide ample airation.
Oooh, look the pie crust is done~!!!
Now, add your favorite ingredients. This one was made with stuff I just had laying around...some shredded cheddar, some ham, and some canned button mushrooms. Be careful not to put too much though. I wouldn't put any more than this...and the sky is the limit...sauteed onions/peppers, other cheeses, spinach, artichokes, tomatoes, anything breakfast...sausage, bacon, even shrimp...asparagus...you get the picture.
Then pour some custard in, but do not overfill, try to leave a little bit of a lip around the edge, because it will rise a bit. Remember though, the more ingredients and the more custard, the longer it will take to bake. Make sure to hit it with salt/pepper, too. Ready for the oven...
It needs to cook gently, like 300 max...for probably 45 mins to an hour. Putting foil over the top will prevent the top from browning before the middle is cooked, too. I always bake mine on another pan, so spills stay on the pan, instead of the bottom of my oven. As it cooks, you'll see it start to firm up. When you can tell visibly (or with a fork or something) that there is no more runny custard in it anywhere, pull it, or let it stay in 'til your desired degree of done-ness...
MMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
It is so good. Great for breakfast, a late night snack, for lunch, etc.
I make them 4 at a time...and they are now a family tradition for breakfast at Thanksgiving and Christmas in my house.