Preheat the oven to 375 degrees. Let refrigerated pie crust stand at room temperature for 15 minutes.

In a medium mixing bowl, combine the eggs, milk, heavy cream, flour, salt and pepper. Beat with a whisk until the well mixed.

Unroll the pie crust and place in a 9 inch pie pan pressing from the bottom and up the sides and flute the edges.

Sprinkle the shredded cheese onto the bottom of the pie crust.

Pour the egg mixture into the pie pan over the top of the cheese.

Bake the quiche for 40-45 minutes until the quiche is puffed and golden brown.

Let stand for 5 minutes. Cut into wedges and serve.