Crust
450° 12 minutes
Thaw frozen deep-dish or regular pie crust 10-20 minutes.
Prick sides and bottom with a fork.
Bake crust for 12 minutes in 450° oven.
Remove from oven. Reduce heat to 325°

Custard
325° deep dish for crust 40 minutes
4 eggs,
1 cup milk or half and half
1 tablespoon flour
1 pinch cayenne pepper
3/4 teaspoon salt
1/8 teaspoon black pepper

350° regular crust 30 minutes
3 eggs

Fillings
Anything will do. Quiche is great for using leftovers. Here are some suggestions.
1 zucchini, medium sliced. Fry until brown on both sides.
1 onion, small, thin sliced, sauteed until soft.
1/2 cup shredded cheese, any cheese but hard cheeses like Parmesan, etc
2 tablespoons sliced black olives
1 tablespoon crumpled bacon
1 sausage, sliced thin and cooked

Add fillings to baked crust. Pour custard over fillings. Place a cookie sheet under pie to catch overflow.
Bake until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.