Thaw the quiche on the counter for about 3 hours.
Heat the oven to 350 f.
Place your baking rack on middle level. Place a thick bottomed baking sheet in the oven to preheat.
Place the quiche on the preheated baking sheet.
Bake for 40min.
Remove the quiche pan from the oven and place it on a cooling rack. Let the pie cool for about 20 minutes before serving.
Filling: Free-range eggs (from Kootenay Natural Meats, Creston), Grana Padano Parmesan cheese, mozzarella cheese, organic cream, pink Himalayan salt.
Crust: Freshly-milled organic Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, pink Himalayan salt.