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I will be using a frozen crust...But I would like to know if there is a "Basic Formula" (eggs to cream) for a "Basic" quiche filling... Does this sound about right? --> For each large egg you use, add enough liquid to the egg to equal 1/2 cup. So for a 9-inch crust, you might use four large eggs and add enough liquid to reach 2 cups.

Thank you,
Brad
 

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I did an onion quiche with 1% milk last week. I made the crust with 1% cottage cheese, a recipe I found in The FCI Salute To Healthy Cooking. Frankly it was pretty good. The crust stayed crispy, even after a few days in the fridge.
 

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I use 2 ounces Egg Beaters and 2 cups of skim milk. First I spread shredded cheddar over the bottom of the crust, then a layer of chopped veggies, then the liquid, then top with another generous sprinkling of cheddar.
 
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