I baked bread. I cooked. We now have chili and quiche tucked in the frig. Let the storm rage. For me, happiness is a day when I’m free to putter around the kitchen without the need to leave the house.
Notice the positive attitude I’ve developed over the refusal of this blasted winter to cease and desist? Okay, I’m backsliding. Need to re-focus on the positive.
Having a quiche on hand is a good thing. Quiche can be complicated and highly laden with fat, but it doesn’t have to be. Here is a simple, no fail version that can be a satisfying breakfast, lunch or dinner.
Frozen deep dish pie crust, defrosted (Mrs. Smith’s is good.)
1 1/2 to 2 C of pre-cooked veggies and/or meat (or a combination)
1 C shredded cheese
1 C milk ( whole, 2% or 1% )
1. Saute whatever veggies you like. I’ve used onions, mushroom, broccoli, spinach, asparagus in various combinations. Add some chopped ham or bacon if you like. Tip: Blot the veggies with a paper towel to get rid of excess moisture.
2. Cool the veggies somewhat. Spread them in the pie shell.
3. Spread the shredded cheese (whatever kind you like) over the veggies.
4. Whisk the eggs and milk together. Season with salt and pepper.
5. Pour the egg/milk mixture over the veggies and cheese.
6. Cook until set. This should take about 50 minutes in a pre-heated 350 oven.
Your quiche can be as simple as ham and American cheese or a combination of onions, mushrooms, spinach with Gruyere or cheddar cheese. The technique is the same. It’s all good!