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I like quiche. Nay I love it. I am looking for sort of an approximate blue print of stuffing to egg volume. I could wing it, but I am betting someone already has this up their sleeve.
You might find your answer by looking up a few quiche recipes to see whether the relative amounts of the basic ingredients are the same or nearly the same (they probably are relatively similar in most cases). Then use that information to determine a set of basic ratios to use when you make quiche.
This is what I use....always use cheese of some kind so that's included here. It's not as involved as quiche. Others will chime in with different recipes.
2c grated cheese
6 lg eggs
I make it without crust...add in any type of vegetable I have.
Cover bottom with cheese. Pour beaten eggs over.
Back at 275 deg for 45 min..... or
(I change that to 350 deg for 20-25 min...just ck to get it as you like it.)
Just made it tonight... one of my "kitchen sink" meals. I use deep-dish frozen pie crusts, a cup of egg (usually 5, but I've had some whoppers and some tiny things so I just measure), a splash of cream or half and half. Fillings are whatever (cheese and something, tonight was bacon, onion and spinach) and filled just to the edge of the crust. Pour over the egg and bake (350 for ~40min ~ till the top starts to brown, I like mine fully cooked with no "wetness" to it).
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