1 package Knorr leek soup mix
2 cups shredded Gruyere, mixed Italian cheeses, or white cheddar (you can even mix them together)
1/2 cup shredded parmesan or extra shredded cheese from above for topping
4 eggs
1/4 tsp pepper
1 1/2 cups whole milk, half and half, or full cream
1 pie crust (made from scratch or pre-made)
OPTIONAL: 1 cup finely diced ham, prosciutto, bacon, whatever meat you wish OR 1 cup sliced mushrooms or finely diced vegetable(s) of your choice
1. Preheat oven to 375
2. Beat the eggs together. Then, beat in the milk or cream or whatever you choose. Then, beat in the leek soup mix and pepper. Finally, stir in 2 cups of the shredded cheese. It's fine to do all this by hand; you don't need an electric mixer.
3. Grease the pie pan and put in the crust. If you prefer, you can pre-bake the crust for 5 minutes to make it less soft (optional; use pie stones if you do this to prevent bubbling). It's not necessary, though. You can put the 1 cup of optional ingredients into the pie shell now (finely diced ham or whatever). Just sprinkle them evenly on the bottom.
4. Pour contents from the mixing bowl into the pie shell--on top of the finely diced material.
5. Sprinkle 1/2 cup of parmesan or leftover shredded cheese on top. I sometimes add 1/2 cup of finely chopped chives to the top at this time . . . but sometimes don't.
6. Cook for 40-50 minutes or until center is firm to the touch. The quiche will be slightly brown on top, and if you tap the center, you'll see that it's firm. Check at 35 minutes to be safe.
7. Cool for five to ten minutes before cutting/serving.
The above ingredients make a big (deep dish) quiche. You will probably have a little leftover mix if you use a regular pie pan; if so, you can bake that extra mix in another pan without crust.
Tastes better the next day, who knows why!