Quiche is a favorite, and yes, it is really very, very, easy to make. It works for breakfast, lunch, and even lunch boxes. For a time I wasn’t making Quiche without a great deal of planning because I didn’t have time to make my own crust, or didn’t purchase a ready-made crust. I also felt tied to a very specific list of ingredients. Good-bye old recipe! I have changed all that to make Quiche baking even more simple and delicious. This recipe is mixed all in one bowl, and the crust forms while it bakes. You can add any vegetables or cooked meats you want in any combination. I use whatever vegetables I have in the garden or refrigerator. Diced ham, cooked chicken, shredded lunch meat, or cooked chicken or beef all work. I have used this recipe and made it with a bit of smoked salmon that was delicious. Perhaps you want no meat at all. It works, just use two cups of vegetables. Or perhaps you want all cooked meats and no vegetables, That works too. You get the idea. Just use any combination of meats, vegetables, or both to equal two cups. Add your favorite cheese and you have Quiche. The resulting Quiche has a thin crust on the sides and bottom that is delicious and not loaded with carbohydrates. Dress the slices of Quiche up with sour cream or salsa and you will find yourself making it again and again, and a bit different each time.
2-cups milk (I use fat-free.)
4 large eggs
1/4 cup Parmesan cheese
2 cups of any combination of diced vegetables and/or cooked meats. (Onions, tomato, black olives, asparagus, mushrooms, spinach are all good.) If you vegetables that have a bit of juice like tomatoes or canned olives, drain them a bit on paper towels before adding to your Quiche mix.
1-cup shredded cheese
3/4-teaspoon black pepper
1/4-teaspoon ground cumin – optional
3/4-cup baking mix (Use purchased mix such as Bisquik or Jiffy mix, or easily make your own.)
Preheat your oven to 375˚. Spray a pie pan that measures 10-inches across at the top and is 2-inches deep. In a large bowl mix together the eggs and milk and spices. Stir in the Parmesan cheese. Add the baking mix and stir until just blended. The batter will be a bit lumpy. Next fold in the shredded cheese and the vegetables and meats. Spray a pie pan and bake for 45 to 50 minutes. If the top browns to quickly before the baking time is finished cover with a sheet of aluminum foil. The center of the Quiche should feel slightly dry and firm in the center when done. Allow to cool about 12 minutes before slicing. Cover with plastic warp and store in the refrigerator. Reheat in the microwave.