Prehead oven to 350℉
Place pre-made pie crust in pie or quiche pan and remove excess from edges. Poke holes in the pastry to prevent it from bubbling up.
Mix first 5 ingredients together. We enjoy the tang of the buttermilk in this recipe but if you're not sure you'll like the extra tang and want something a little more traditional, replace the 1/2 cup of buttermilk with an additional 1/2 cup of heavy whipping cream. Bringing the total amount of heavy whipping cream to 1 cup.
Add some cheese to the egg mixture, careful not to add too much depending on how many other filings you are going to add. You don't want to overflow your dish.
Add other fillings (meats, vegetables, mushrooms, etc.) to the pie crust in the dish.
Pour egg and cheese mixture over the top.
Either bake right away or place plastic wrap over the top and place in the refrigerator over night.
When ready to cook, bake at 350℉ for 45 minutes or until browned on top. Also, for an additional check, see my tried and true "jiggle test" method described in the blog above.
For cooking 2 quiche at the same time, bake for approximately 52 minutes. Remember that cooking times vary per oven so be sure to keep a close eye on it when cooking for the first time.
