Daytime Kitchen: Hug & Quiche
Mary Rapoport from the Virginia Egg Council shares a simple quiche recipe.
Blind Folded Quiche
So easy, you can make this blindfolded! Use anything you have on hand for the 2 cups of filling ingredients, but 1 cup of that should be some type of grated or crumbed cheese (Goat, cheddar, Monterey Jack, Hot pepper, Mexican blend, etc.). Then use the other cup for veggies (frozen, thawed work well, but make sure to squeeze out moisture or the quiche will be soggy) and precooked, crumbled meat like ham, turkey sausage, bacon, beef, etc. As far as the milk part – use whatever you use at home (skim, full fat, half and half, almond milk, etc.) The richer the milk, the richer the quiche. Add whatever herbs you want or skip them – the same with salt.
1 9" deep dish pie shell (unbaked)
1 cup milk (any variety or fat content)
½ tsp. salt and any herbs you like (opt.)
1 cup grated cheese (your choice)
1 cup combination of cooked, shredded or cubed/crumbled precooked meat and/or cut up veggies*
Beat eggs in a large bowl. Blend in milk and salt and any herbs. Sprinkle filling ingredients of choice (cheese, meat, veggies) into the pie crust. Pour on egg/milk mixture.
Place quiche on a cookie sheet and bake in preheated 375° oven for 35 – 40 minutes.
This can be baked, cooled, wrapped and frozen for later use. Simply thaw in refrigerator, and reheat in 350° oven, covered in foil for 20 – 30 minutes or until hot.
*Precooked meat because the meat won't cook in the quiche. Cube, crumble or shred it so it'll cut into slices easily. Broccoli, spinach, onions, bell peppers, etc. If using spinach, thaw and squeeze frozen spinach or cook and squeeze out moisture from fresh.
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