So I bought all the fixins to attempt quiche again (well, except the eggs!) It will be a Sussex & Sumatra quiche! LOL I also bought heavy cream. So I have: two deep dish frozen pie crusts three different kinds of cheese (cheddar, pepper jack & feta) green chiles maple sausage bacon heavy cream So how much heavy cream do a I put in there? The last two times I made it, I didn't put ANY milk or cream in and it was kind of rubbery & dry. Plus, I think I overcooked it a little bit? How long do I bake the crust? It says on the package to let it thaw 15 minutes before baking & then put the raw stuff in for quiche but there's no bake time??