4 yolks per cup of heavy cream.

from there add salt, pepper, nutmeg (we also add fresh chopped parsley)

we use gruyere cheese in all our quiches (+ inclusion of choice)

pretty simple!

Happy New Year!


ps if your baking a full sized quiche in a regular oven, I recommend about 325 degrees and start checking after about 30 minutes.

if you're doing mini quiches like ours, then increase temp to 350-375 and start checking after 15 minutes.