I got this from her web site. You can make it as individual as you like.
Sometimes I do quiche in a 9x12 cake pan with a flat crust, and cut into 2" squares, for hors d'oeuvres. Make sure it is totally set before cutting.
Preheat oven to 425 degrees. If using fresh pie crust, line a deep pie plate or quiche dish with it.
Whisk the eggs in a large bowl and add the milk and cream. Whisk together thoroughly and then stir in the herbs and seasonings.
Sprinkle grated cheese on bottom of crust. If using any of the optional ingredients, sprinkle them on the bottom of the pie crust, too. Make sure your pie plate is large enough to hold everything. You may need to cut back on the cheese or a little of the milk if you use a lot of optional ingredients.
Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
If crust edges get dark, cover them with foil or a pie crust guard and keep cooking until the center of the quiche is set.
I normally have to cook mine for 35-40 minutes in a deep-dish quiche plate.