Really should rate this at a 3, but I am giving it a 4 because it has so much potential! First of all, an absolute MUST, is baking the pie crust for 8-10 mins before filling otherwise you end up with a soggy bottom. Cover the edges with tin foil or a pie edge cover because they WILL burn by the end of baking, specially at that temp. As for the temp, I would reduce it to 400F next time, which is plenty hot enough to bake a quiche. I did add some onions that I softened in the microwave and some garlic powder - I would add more next time. Also, I would change up the cheese and do a mixture of cheeses like cheddar, mozza, parm, and asiago. The milk and cream need to be reduced to allow the egg to set properly - I would reduce the milk and cream both to 3/4 cup EACH. The next time I make this with the changes I've noted, I will update.
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Really should rate this at a 3, but I am giving it a 4 because it has so much potential! First...