If using frozen pie shell:
Choose the deep dish size. Always bake your pie shell first to avoid a soggy crust.

For a non-traditional crust:
Mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate.

Individual quiches can be baked in pastry tart shells, muffin tins or hollowed out vegetables.

Make Fillings:
Use your favorite foods or leftovers and combine with cheese, meat, seafood or poultry and vegetables.

Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.

Classic filling combinations are cheddar cheese and ham, or sauteed onion, bacon and Swiss Gruyere cheese.

No water bath needed. The pie crust protects the custard filling from direct oven heat.

How to tell if it's done:
Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when the cup or dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle.

The knife test:
Test for doneness with a thin-bladed knife. Insert knife about 1- inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Cheese fillings:
Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quilche from oven when the center is almost set but still jiggles a bit.

For a richer custard:
Substitute half and half for the milk.

Need a party appetizer:
Bake quiche in a square or rectangular pan; cut into small squares or triangles. Or bake in mini muffin cups.

Recipe provided on behalf of the Incredible Edible Egg. For more egg recipes and nutrition information, please visit IncredibleEgg.org

Please note that some ingredients and brands may not be available in every store.