Whisk eggs in a large bowl. Add milk and whisk together.
Add the rest of the ingredients and combine.
Pour into prepared pie shell. Don't overfill.
Place quiche on a piece of aluminum foil or a baking sheet with sides, in case it overflows.
Check after 30 minutes. If crust is getting too brown, loosely cover with foil and reduce oven heat to 425°. Bake until only the center of the quiche is slightly wobbly. Let rest for at least 15 minutes before cutting. Serve with side salad.
Place a rimmed baking sheet under quiche to catch any drips, so it doesn't make your oven a mess.Quiche is done when center jiggles a little like jello.Leftovers are good for 3-4 days.To Reheat, briefly in microwave for about 60 seconds.Do not freeze leftovers.