In the US, Julia Childs is credited with introducing the quiche to cooks. Her books on French cooking were considered staples in many homes... By the 1970's in the US, it was typical for quiche to be served as a dinner dish or at brunches...." ~Wise Geek
Well, this week I made it different: I made it crust-less.
1 tea. dried Parsley
1/2 tea. Salt
Garlic granules/powder: just shake some (or SOME) in!
1/4 cup homemade Baking Mix
Some Salsa- maybe 1/2 cup
Blend these together- with a stick blender, or regular blender
1 cup of Cooked Rice
1/2 a large Onion- cut fine, and thoroughly cooked. (onions/Veggies don't cook in a quiche)
1/4 to 1/2 cup cooked crumbled Bacon, or other Meat- like sausage, ham, pot roast or poultry.
optional: 1/4 to 1/2 cup Grated Cheese- your choice.
Milk: (for a 10" pie pan) add Milk to make your total amount 4 cups.
Grease/Spray a 10" pie pan really well. I used baking spray with flour in it- like "Bakers Joy" or "Pam- Baking". Pour into the pan & bake!
I baked at 350 for about 30 min. Or till a knife (stuck in the center) tests done! (Yes, it will rise- some or a lot~ isn't that fun?!)
Remove from the oven, and set it on a rack to cool faster...not just keep cooking!
but I forgot it...but I remembered it right after I put it in the oven,
so I quickly planed off some, and laid it on top...
...I really liked it that way, and it was pretty!