Baking a quiche the studly rooster way

Start the oven preheating to 350 degrees while you do everything else.  Step one is to roll out the pie crust. Use pillsbury; the cheap ones say they have the same ingredients but they don't roll out as easily. Poke holes in the pie crust with a fork or it will bubble on you when you are pre-baking it.
 
Don't worry if the over isn't fully pre-heated before you put the pie crust in.  		 
This pie crust has been sitting in the fridge for a while, so it stuck together; flatten it out with your fingers
 
Poke holes along the edges with a fork		  
Then do the inside as well

Stick the pie crust in the oven while you prepare the other ingredients.   This is a "half garbage" quiche ... had some leftover squash but I'm sautéing some onion as well because there's not quite enough.
 
Make sure you have pets around in case of any spills
  
I like to cut the onions center out to make sure the pieces are all small
  
Just saute the onions in a little oil.  The squash just gets cut up; no need to heat it.
 
Now get the egg mixture mixed
 
six eggs (do the eggs first so you can fish out any eggshell bits that break off.  The easiest way is to use a half-eggshell to scrape it out.		  
an equivalent amount of whole milk
 
Dash of salt		  
a little bit of pepper and other spices.  I sometimes use sandwich sprinkle, sometime Parisian sprinkle, but you can use powered garlic or onion, dried basil, whatever.  Mix it up.
 
By this time, the pie crust is ready to come out of the oven a golden brown.  Put in the fillings and whatever shredded (or chopped up) cheese you want.  Usually when I'm doing squash I use goat cheese but I had an open package of shredded Mexican cheese.  Stick it in the oven and set a timer for 30 minutes.
   
   

Then clean up the kitchen because if you don't your mother senses it from here and it makes her sleep restless.  At the 30 minute mark, check your quiche.  It will probably not be done, but it will be close and you don't want to over cook it.

 
   
At 30 minutes, the quiche is not quite ready; the center is dimpled.  You can test it if you're not sure with a table knife; stick it in, and if the blade comes back dry, the quiche should be read. 
 
Watch if for the next few minutes and pull the quiche out when it's a little golden around the edges and the center is flat or puffed up a bit.		  
And you are ready to enjoy your studly rooster quiche