I made an AMAZING quiche! I wish I had made the crust because that would have made it even better! Instead, I had a pre-made one in the freezer. After I pre-baked the crust, I spread a layer of Champagne mustard (from Honey Baked) over it. Then I filled it with Ham, Swiss and caramelized onions. Instead of milk, I used fat free half-and-half on the suggestion of a friend. I added herbes de Provence, salt and pepper. OMG. It is SO good.
The only BAD thing was that I filled it about 1/4 cup too much.....and that's about how much dribbled out of the crust. Luckily, I knew it was happening, so I could put a pan under the cookie sheet to catch the overflow. Darned un-even shelves