quiche recipe

I was getting ready to submit my quiche recipe, cause I just made a couple for dinner, and found out that the deadline must have been earlier in the day, and I missed the boat.
Here it is in case someone can use it
Filling:
3 eggs
2 tablespoons flour
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
1/2 tsp. freshly ground white pepper
1 cup heavy cream
1/2 cup milk


Line the quiche pan with the pastry, pinch up a rim, and prick the bottom all over with a fork. Partially bake the pastry, if you wish, and set it aside.

To make the filling: Whisk together the eggs, flour, nutmeg, salt, and white pepper. Blend in the cream, and then the milk.

Evenly distribute whatever cheese, meat, and/or vegetables you are using in the prepared shell, and pour in the custard filling. (if you are using high-moisture vegetables, such as tomatoes, zucchini, or mushrooms, they should be cooked first to evaporate some of their water content.)

Preheat oven to 375°. Place the filled pan on a baking sheet. Generally, custard quiches should be baked for 35 to 40 minutes, or until the custard is just set. Let the quiche rest for 8 to 10 minutes before slicing and serving it.

I love mushroom quiches, my children prefer spinach, so I usally make two, I buy the prepared frozen pie crusts which come in packs of two anyway, and it is great leftover..
On the spinach one, I add about a quarter cup of feta cheese for an extra flavoring.