Building on last week's episode and using Pate Brisee dough, Taunya gives you the guidelines on how to make a perfect quiche with whatever you have available in the fridge. She also gives you the Magic Ratio of eggs to cream and a list of tips and guidelines that will have you be a quiche expert in no time.

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Now on to the recipe:

NOTES!

• When you blind bake, don't use beans, use sugar! you can reuse the sugar AND you'll have some slightly toasted sugar!
• You can use, cream, 1/2 and 1/2, or milk--The heavier the cream, the more custardy the quiche will become.
• Bake Slow and Low. 1 hour at 300 degrees until set (the middle can still be a little jiggly)
• Remember the ratio 1 large egg to 1/2 cup cream (or milk)
• For a 9" round quiche, use 2 cups of filling (meat, cooked veggies, cheese)
• and remember, quiche is a custard, not baked eggs!

http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459