I made so many changes that I'm not sure it's fair to rate this recipe, but here's my feedback in case it's helpful.
To reduce calories/fat, I baked this without a crust. I used 5 eggs as recommended by others. I completely changed the other ingredients--used sauteed mushrooms and spinach, feta cheese, diced kalamata olives, balsamic onions (Barefoot Contessa brand), garlic powder, pepper, paprika, and half 'n half instead of cream. I baked this concoction in a glass pie plate at 350 for 30 minutes. It turned out very well (hubby just devoured it and asked me to make another one).
I agree with other reviewers who comment that this is a great base recipe upon which it's easy to build whatever quiche you want. The ratio of eggs to dairy is perfect if you use 5 eggs and 1/2 cup milk/cream.
This was a great way to use up ingredients that were in the fridge! Next time I might try using Egg Beaters to reduce the fat further.
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I made so many changes that I'm not sure it's fair to rate this recipe, but here's my feedback...