Quiche questions in Cooking Posted December 18, 2018 I'm signed up for 2 quiches as a contribution to an office "brunch" tomorrow. We'll be eating around 11:00 a.m.; I arrive at work at 7:30 a.m. and have access to a a fridge but no oven for reheating.My hope is that I can prepare the two quiches tonight , bring them to the work fridge in the morning, and let them come towards room temperature 20 minutes or so before 11:00 tomorrow. I figure if I bake them in the morning, they are still subject to either a) sitting out too long and/or b) eventually ending up in the fridge before 11:00 anyway and then there's just too much out/in and that could make the moisture factor weird.So - I'm looking for tips on making these tonight. I used to make quiche all the time but it's been a few years and I'm kind of nervous, especially with the circumstances. I am guessing I definitely need to blind bake, and choose toppings that don't have a ton of moisture. What are the best cheeses to use? And finally, the best ratio of eggs to milk? I seem to recall preferring quiches with more eggs...like 5 or so, whereas most of the recipes I've been looking at this morning only call for 3. I also would like to use cream instead of milk because that's what I have on hand. For fillings, I was thinking spinach & sundried tomato for one and I'm not sure about the 2nd quiche. What do you think? What are your tips?