Apparently you need exactly 3 quiches to feed a family of eight.

And when you're managing allergies and vegetarians, having three different types of quiches are helpful. The quiche base is the precise amounts I used, the fillings are approximate, as I was in a hurry and not measuring. Cook times can't be provided right now either; I was using my stepmom's crappy convection oven.:

Quiche Base:

1 Ready made pie crust (I used Pillsbury)
6 eggs
1/2 cup heavy whipping cream
1/2 tsp salt
1/2 tsp pepper
(optional: 1/4 cup sour cream)

Bake the pie crust according to package instructions. In a bowl whisk together eggs, whipping cream, salt and pepper until completely mixed. If you're adding sour cream, mix in after whisking. Add a layer of each ingredient of one of the below fillings (ex: one layer of ham, then one layer of cheese)*. Pour egg mixture on top. If you're using a shitty Advantium oven, cook quiche for 15-17 minutes at these temperature levels: U=4, L=4, M=4. If you're using a normal oven, I would guess 45ish minutes at 350 degrees. Will update with a definite normal bake time later.
*Completely cover the bottom of the pie crust with the ham or mushrooms. Then completely cover the ham or mushrooms with cheese. See below for additional instructions with salsa.


Ham and Havarti filling:

1 cup diced ham
4-5 slices Havarti

Mushroom and Swiss filing:

1 cup diced mushrooms (I used baby bella)
4-5 slices Swiss cheese

Salsa and Cheese filling:

1/2-3/4 cup salsa
3/4-1 cup pre-grated Mexican blend cheese, or finely grated cheddar cheese

For salsa filling: Don't layer fillings, just mix the salsa and cheese in with the egg base.