Parisfox
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Julia Child's QuicheJulia Child's Quiche
Put your fillings into a pie plate or whatever your dish is. Then you break an egg into a measuring cup, and add enough cream (I use 10% fat) to bring the total volume to 1/2 cup.
So for a big quiche I might use between 6-8 eggs. I will break three eggs into a two cup measure, and then add enough cream to bring the total volume to 1 & 1/2 cups (1/2 cup per egg) and then I beat the eggs in the measuring cup (which is why I don't put in 4 eggs at a time into a 2 cup measure).
Then I pour that over the fillings. I repeat, using as many eggs as necessary until the level of liquid is where I like it.
Bake at 359* (325* if using a glass baking dish) for about an hour - until knife inserted in center comes out clean.
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