BASIC MIX:

3 c. milk
1 dozen eggs (fork whipped)
2 c. sour cream
1 tbsp. salt
1 tsp. pepper

Mix until almost smooth. Use for 2 quiche.

VARIATIONS ON FILLINGS:

1. Broccoli Cheese: Cook 1/2 cup mushrooms and 1/4 cup chopped onions until limp in 1 tablespoon butter. Add 1/2 teaspoon salt, 2 cups scalded chopped broccoli, 1/2 teaspoon pepper and 1 1/2 cups basic custard mix. Put 1 cup mixture on bottom of lightly baked pie shell. Add 1/2 cup shredded cheddar on top. Pour in rest of mixture. Top with 1 cup shredded cheddar or cheddar and Mozzarella cheese. Bake at 375 degrees until golden brown and center firm. Makes 1 to serve 6 to 8.

2. Ham and Spinach: Cook 1/4 cup chopped onion, 3 cups steamed spinach and 3 cups ham chunks in 1 tablespoon butter for about 15 minutes. In large baked pie shells layer 1 cup mix, then 1/2 cup shredded cheddar then 1 cup mix. Top with remaining 1/2 to 1 cup shredded cheddar (each). Makes 2 quiche. Cook at 375 degrees until golden brown and center firm.

3. Quiche Lorraine: Cook 1/2 cup chopped onions and 3 cups chopped bacon bits in enough butter not to stick. Add to 1 1/2 cups basic mix. Place 1 cup mixture in bottom of baked pie shell. Top with 1/2 cup shredded Mozzarella, then rest of mix. Top with 1 cup shredded Mozzarella, bake at 375 degrees until golden brown, center firm. Makes 1.

4. Seafood Quiche: Cook 2 cups raw crabmeat, 1 cup raw shrimp, 1/2 cup each onions chopped and sliced mushrooms, until vegetables are limp and shrimp is pink. Combine with 1 1/2 cups basic mixture. Place 1 cup mixture in baked pie shell. Add 1/2 cup Swiss cheese, shredded. Add rest of base mix, top with desired amount of Parmesan cheese. Bake at 375 degrees until golden brown and center is firm. Makes 1 quiche.