Wednesday, January 15, 2014

Recipe: Best-Ever Egg Quiche (Easy!)

I never cared much for quiche until I tried this recipe... and now I make it at least once a week!  When I'm short on time or ingredients, this is my go-to dinner.  I can throw this together in 10 minutes flat and then pop it on the oven for one hour.  We always have an abundance of eggs from our hens and I can always find some form of cheese and quiche-y ingredients to throw in.

This quick dish is a good way to use up leftover meat and veggies.  I had leftover ham and broccoli for the quiche in the photos.  And there is no traditional pie crust; the layer of cheese on the bottom browns and becomes a savory crust.

Recipe: Best-Ever Egg Quiche

Ingredients:
  • 1-1/2 cups shredded cheese (1-1/4 cup Cheddar and 1/4 cup Parmesan is a good mix, but you could use any type you have on hand or a combination)
  • Filling: combination of any of the following: 2 cups broccoli, 1 package chopped spinach (squeezed out), sauteed fresh spinach, bacon bits, ham, sauteed mushrooms, onions, etc.
  • 1-1/2 cups milk
  • 5 or 6 large eggs
  • 1/4 cup melted butter
  • 1/2 cup pancake mix (powdered)  
  • Optional: 1/4 cup Parmesan cheese


Steps:

1.  Grease and flour a 10-inch pie plate.  Preheat oven to 350.
2.  Spread 1-1/2 cups cheese over bottom and up sides of pie plate.
3.  Spread filling over the cheese. 
4.  Mix with beaters: milk, eggs, butter, and pancake mix.
5.  Pour milk mixture over pie plate.  Optional: sprinkle Parmesan cheese over top.
6.  Bake 50-60 minutes at 350, until center is raised and firm and top is browned.  Let cool 10 minutes.


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