Perfect for a lazy weekend.
1 pie crust - blind baked at 450 degrees Fahrenheit for 10 minutes.
6 whole eggs
1 cup milk
1/4 cup sour cream
Mix eggs, milk and sour cream together, whisking until thoroughly combined. Pour into the blind baked pie crust and bake at 350 degrees Fahrenheit for 50-60 minutes until set in the middle. Remove from oven, let the quiche sit to cool for five minutes. Slice and serve.
(For the pictured quiche I sauteed two peeled and minced shallots in a tablespoon of rendered bacon fat along with six slices of cooked then crumbled bacon. Drain this bacon/shallot mixture and let it cool. Add this mixture to the egg/milk/sour cream along with one cup of shredded cheese. Mix well to combine then pour into the blind baked pie crust. Continue to bake as directed above.)