1 - 1/2 cups crème fraîche, heavy cream, half and half, or whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
Fit the crust to a tart or pie pan, then prick the bottom all over with a fork. Place the pan in the freezer for 20 minutes or longer, then bake in a 400°F oven for 12 minutes. Allow to cool for 10 minutes before adding the other ingredients.
Prepare the filling ingredients. Vegetables should be blanched to tenderize them and meat or seafood should be cooked. Cheese should be shredded or diced.
Layer the ingredients in the cooled quiche crust, starting with the meat or vegetables, then adding the cheese.
Using a whisk, beat together the eggs, creme fraiche (or heavy cream, half and half, or whole milk), and seasonings. Whisk just until mixed.
Pour the egg mixture on top of the quiche crust and place in 375°F oven for 40 minutes, or just until the eggs are set (the quiche will continue to cook some after you remove it from the oven, so be sure not to over cook it). The quiche will puff up and turn a nice golden brown on top.