The six-egg quiche for a 9-inch pan is a good rule of thumb. Different recipes I had gathered called for anywhere from 4–10 eggs. The first recipe I was making called for six eggs and that seemed to fill up the pan nicely so that’s what I went with for the remaining recipes.

I had invited five people over for our New Economy Brunch, four of whom showed up. Having never made quiches before I was a little uncertain about how many to prepare. I figured on four but then had enough extras on hand to produce six. I was also serving mini-bagels, fried potatoes and fresh fruit so I really had no idea how much quiche each person would be eating.

I figured three pans would fit easily into my oven at a time so I prepared those first and then held off on cooking the 2nd round of three, but everything was chopped and ready mix, all I had to I was crack some eggs and start whiskin’.

Quiche 1: egg, tomato, onion, fresh parsley, cheddar and mozzarella cheese;
Quiche 2: egg, pork sausage, tomato, green chile, cheddar cheese;
Quiche 3: egg, cheddar, mozzarella and Parmesan cheese.

With the potatoes I had prepared, bacon and fruit, it turned out that those three quiches were more than enough for everyone (leftovers), so I didn’t get to try out the mushroom/spinach combo or my bacon recipe. I have enough extra ingredients to try them out this week, although I think I am going to be all cholesteroled out.