For years, I had an old, yellowed, stained recipe card in my recipe box for Crab Swiss Quiche.
It's one of those perfect, "impressive" recipes that everyone loves (assuming they like crab, of course) that I would make for guests and parties. 
I didn't know where it came from but I always used it! So much, that I know many of the stains are from my heavy use.
I finally got around to asking my mom where the recipe card came from.
"That's from the first person who knew you existed!" she replied.
As the story goes, my mom's friend Maryse was proudly French and wrote the recipe down for her.
Apparently, one day when they were together my mom mentioned she had not been feeling well, and Maryse was certain it was because my mom was pregnant. She encouraged her to go to her doctor to check.
Turns out, she was right!
My mom made the recipe many times, as did I as I got older, and it ended up in my recipe box collection.
I've changed the filling in this recipe countless ways, but the egg base is pure perfection and I wouldn't dare make a single change to the ratios. 
In addition to the original crab and quiche filling, I've made just about everything else you can think of.
Some of our favorites remain bacon-mushroom-swiss-spinach and ham-cheddar-broccoli, but you can literally use any vegetables and herbs you prefer!
I recommend that any "strong" vegetables, like onions and peppers, and leafy greens like kale, take a quick trip in a sauté pan before being mixed into the quiche, so that they are soft and creamy when eaten!
No matter what filling you choose, this quiche base will never let you down!
It's the perfect ratio of mayonnaise, milk and egg that cooks up into a creamy, stable/sliceable, purely delectable quiche that makes a statement on the table and plate.
Something excellent about this recipe is that you can confidently make ingredient brand/type substitutions, as long as your ratios stay the same.
For example, I've successfully used almond milk and cashew milk instead of cow's...although my favorite result is raw cow's.
I've used many brands of mayo, too....even homemade, but my favorite remains Primal Kitchen.
Do you hate scraping mayo out of the measuring cup like I do?
Here's a trick I've learned: Pour your milk into the measuring cup first (1/2 cup), then spoon mayonnaise into the same cup until the combined contents reach the 1 cup line.
The mayonnaise will float in the milk and never stick to the measuring cup!
Ready to make your own perfect quiche?
Based on Miss Maryse's original French recipe, here is the Perfect Quiche Base recipe, with ratios for you to add your favorite "fillings."
Perfect Quiche Base
5 large eggs
1/2 cup mayonnaise
1/2 milk
Whisk ingredients together until well incorporated and use to make your perfect quiche.
The Perfect Quiche
Deep dish pie crust, or "crustless" alternative (see below)
1.5 cups vegetables + herbs, chopped into 1 inch or smaller
1 cup shredded cheese
Perfect Quiche Base
Preheat oven according to crust package.
Pierce pie crust with fork a few times along bottom, then bake for 1o minutes.
Preheat oven to 350.
Evenly distribute prepared vegetables into the crust.
Sprinkle cheese evenly over vegetables.
Pour Perfect Quiche Base into the crust over the filling.
Bake at 350 for 40-50 minutes, until "set."
Allow to sit 10 minutes before slicing.
In case you're wondering, the original recipe used 1 cup of shredded crab meat, 1/2 cup chopped green onions, and 1 cup of shredded swiss cheese....and it's absolutely heavenly!
Want to make your quiche "crustless?"
I've made this crustless many times!
Line an 8-9 inch pan with with greased (I use a paper towel dipped in olive oil to grease) parchment paper.
Alternatively, you can pour your quiche contents directly into a seasoned cast-iron skillet.
What is your favorite quiche filling?
If you try this recipe, please let me know how you like it!
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