Preheat oven to 350 degrees. Remove pie crust from refrigerator and allow to warm for 5 minutes on the counter before pressing into a 9" pie plate and fluting the edge either with your fingers or a fork. Prick the bottom and sides of pan with a fork. Then line pie crust with a layer of parchment paper, and fill with dried beans or pie weights. Par-bake crust for 15 minutes, then remove parchment and weights and bake another 5 minutes to set crust. Crust should be golden but not browned. Remove from oven and increase heat to 400 degrees.
For fillings, you can use any of the ideas listed in the recipe, or invent you own! Generally, meats should be cooked first, before mixing into a quiche. Cooked ham, bacon, or sausage are good, or even cooked, drained shrimp. Hard vegetables like chopped broccoli, peppers, or onions should be partially or fully cooked before putting in the quiche. Some softer vegetables, like green onions don't need to be cooked.
In a bowl, whisk eggs and half & half or cream until combined. Toss cheese with flour until evenly coated. Layer a couple handfuls of cheese on the bottom of the pie crust. Top cheese layer with fillings. Top with remaining cheese. Pour egg and dairy mixture on top and allow to soak through cheese and filling. Pat with a spatula to remove any air pockets.
Bake in a 400 degree oven for 25-30 minutes or until a knife inserted in the center comes out clean and cheese on top is slightly browned. If crust starts to become too dark, loosely cover with aluminum foil as it finishes baking. Allow to cool 10 minutes before slicing and serving. It can be cooled in the fridge and reheated for serving. Enjoy!