The original recipe came to us from Susie Shimp in January of 1999.
A 10 inch Pie Crust in a 10" pan
4 Eggs (or 5, if you like)
1 cup milk
a dash or 2, or 3 or 4 of Black pepper
1 tea. dried Parsley
1/2 tea. Salt
(optional: dashes of Garlic)
1/4 cup white Flour or alternative
up to 2 cups grated Cheese (mozzarella, cheddar, etc.)
2 cups (or more) of stuff~ You know, cooked Meat & Veg, or 2 cups of Veg, sometimes we put in some cooked rice, you can be creative here using leftovers.
note: For the most part the veggies (or onions) should be cooked or sauteed before going into the quiche, the exceptions that we found are Spinach, Broccoli (chopped small) and Corn: if you are using any of these frozen, you only have to thaw it first.
Beat the first 5 ingredients together. Then toss the cheese and flour together. (OK, so I actually just stick blender the flour in with the first 5)
Then combine everything together, and pour into 1 deep 10" pie crust (Or 2: 8" or 9" pie crusts).
Start baking at 425 for 10 minutes and then cover the edges with foil, and turn the heat down to 350 for 30 minutes.
A knife inserted in the middle will come out clean when it's done.
While some people like hot or warm Quiche, our family much prefers to eat it cold.
~*~One of our favorite kinds is using 2 cups of leftover fried rice, and a dash of soy sauce or Braggs.
2c cheddar cheese, 1 small onion (well cooked), sprinkles of chives, parsley & garlic. I mixed everything in a large measuring cup, and added cooked white basmati rice to bring the level up to 4-4 1/2 cups total. =) Does that make sense???
~*~Sauteed Zucchini and or Yellow squash and onions
~*~And "Mexican" style:
Instead of Milk, use:
1/2 cup salsa and
1/2 cup sour cream or Greek yoghurt
and add dashes of:
And use can of Corn and a can of Black Beans (or some combination like that)
~*~We like to use about 4&3/4 total cups of stuff in a 10" deep pie pan.
I'm sharing this post with: Share Your Cup Thursday!