It's easy and fun to make quiche. Choose your filling by combining your favorite meat, vegetables and cheese.

[edit] Ingredients

2 frozen deep-dish pie shells
Dry filling ingredients (suggestions): Ham with shredded swiss and broccoli; broccoli, carrot, onion, provolone; spinach with tomato and feta crumbles; mushrooms and cheese; ect.
4 whole eggs or 2 whole eggs and one carton of egg beaters
1 can evaporated milk
Regular milk

[edit] Steps

Preheat oven to 375ºF.
Bake pie shells for 15 to 20 minutes.
Combine 4 cups of dry filling ingredients. Chop into smaller pieces.
In a separate 4-cup measuring cup, whisk 4 whole eggs or 2 whole eggs and one carton of egg beaters. Whisk until the eggs get tiny bubbles on top.
Whisk evaporated milk into the eggs and then add regular milk until you have 4 cups of liquid.
When the pie shells are pre-baked, remove from oven and raise the temperature to 425ºF.
Divide half of the dry ingredients into each shell.
Place the dry pie shells on a heavy baking sheet or on a long strip of aluminum foil and put in center of the oven.
Pour 2 cups of the liquid egg and milk into each shell. Note: the pies will be very full.
Bake the quiches at 425ºF for 20 minutes.
Lower the oven temperature to 375ºF and bake for 25 minutes.
Remove the quiche to a cooling rack for 15 minutes before serving.
Enjoy!

Test the quiche is ready by sticking a knife into the center of each pie. The knife should come out clean and dry. If it does not, put it back for another 5 minutes or so.
If the edges of the pie shell start becoming too brown, you can wrap aluminum foil around just the edge part to keep it from burning.