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The basic rule of thumb with quiche
is 4 eggs to 2 cups of milk.
I say milk but restaurants use cream.
You can use low-fat milk, but the end
result will not be the same. I think whole
milk is a good middle-of-the-road,
The ingredients for the filling are limitless.
2 tablespoons olive oil
1 cup shredded Gruyere cheese
Preheat the oven. Brush the pie crust with
Beat together the eggs and milk. Salt &