The quiche turned out very well.
Elegant and Creamy Quiche presented by The Deer Meadow Inn
6 medium eggs
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 cups whipping cream
1/3 cup finely diced onions
1/3 cup finely diced tomatoes
1/3 cup diced canned chiles
1 unbaked pie crust
5 ounces shredded Monterey Jack cheese
Combine eggs, salt, nutmeg, cayenne, and whipping cream. Whip until smooth and light. Spread the onions, tomatoes, and chiles on the bottom of pie crust. Pour the egg and cream mixture over the filling. Sprinkle with cheese.
Bake at 375 degrees for 60 to 70 minutes. Allow to cool 10 to 15 minutes before serving.
My changes were to omit the onions altogether and use the full 8-ounce bag of shredded Monterey Jack. Otherwise, I followed it exactly. Very easy and very yummy. I'm thinking of perhaps a bit more spice, different cheese, and perhaps some other ingredients for next time.
My suitcase is mostly packed - I'll just have to put tolietries and such in Tuesday morning. Now if this stupid cough would just go away... this is not the time for me to be sick!!