To prepare a straightforward quiche dish, bake a 9-inch premade pie shell for 12 minutes and fill it with a mixture of eggs, onions, ham, salt and pepper and any other vegetables or meat desired. Return the filled pastry shell to the oven and bake for 40 to 45 minutes.
Alternatively, roll out chilled pastry crust and line a 9-inch pie plate. Trim off excess dough and crimp the edges. To flute the pie crust, use the index finger of one hand to press the dough between the index finger and thumb of the other hand. Cover the pie shell with foil and bake for 8 minutes on 450 degrees Fahrenheit. Remove the foil and continue to bake until the shell is set, then remove it from the oven.
To make the quiche filling, lightly beat 4 eggs with 1 1/2 cups of half-and-half. Replace the half-and-half with light cream or milk, if desired. Stir in 1/4 cup of diced onions, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper and a dash of nutmeg.
Mix 1 1/2 cups of shredded cheddar, Monterey Jack and Swiss cheese with 1 tablespoon of all-purpose flour in a separate bowl, then add it to the egg mixture along with the cooked meat of choice. Pour the completed filling into the dry pie crust and bake at 325 degrees Fahrenheit.