Preheat the oven to 400° F.
If you use a home made pie crust...
Roll out the pastry to fit a 10½
inch glass or metal pie plate.
Crimp the edges, poke the bottom with a
fork or the tip of a sharp knife, and place the pastry in the freezer
for 30 minutes.
If you use a Deep Dish Frozen then remove it from the
freezer and poke the bottom with the tip of a sharp knife.
Line the pastry with aluminum foil and pastry weights and partially bake
in the bottom of the oven for 8 minutes.
In a medium-sized bowl, whisk together the eggs, cream, salt, dry
mustard, tarragon, and the pepper until thoroughly blended.
cheese and stir until it is blended.
Turn the mixture into the pre-baked
pastry, and spread out the cheese evenly over the bottom of the pastry.
Reduce oven temperature to 350° F.
Bake in the center of the oven
until the filling is golden and puffed, and is completely baked through,
about 35 minutes.
To test for doneness...
Shake the quiche. If it is solid without a pool of
uncooked filling in the center, it is done.
You may also stick a sharp
knife blade into the center of the filling and if it comes out clean,
the quiche is baked through.
Remove the Quiche from the oven and serve immediately.